1. Heat oven to 375 degrees. Butter a 10-inch pie plate. Boil potatoes in salted water until just soft.

  2. Meanwhile, in a large cast iron or heavy bottomed sauté pan over medium-high heat, heat oil then brown ground beef for a couple minutes (don’t fully cook it at this point), seasoning with a bit with salt and pepper. 

  3. Add herbs, onion and carrots. Cook, stirring occasionally, until onions are softened, about 5 minutes. 

  4. Add leeks and celeriac and cook another 5 minutes or so. 

  5. Add flour and stir for a minute, then add beef/chicken stock, tomato paste and Worcestershire sauce and cook for another 10 minutes or so, until liquid has evaporated. 

  6. Stir in peas then pour into prepared pie pan, smoothing the top.

  7. Drain potatoes and mash with butter and milk until fluffy. Stir in half the cheddar. Spoon evenly over filling, creating some dips and crests in the topping with the back of your spoon. Sprinkle remaining cheese over the top. 

  8. Bake on center rack, with a large pan on the rack below it to catch any drippings, for 20 to 25 minutes, until topping is golden.

Comments [1]

Dish of shepherd's pie with a scoop taken out of it.