Matty Matheson’s Shepherd's Pie

We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s shepherd's pie recipe from Episode 9.

Yields 6 servings/Time 1-2 hours

You will need:

5 Yukon gold potatoes, peeled

7 tablespoons unsalted butter, divided

1 small onion, finely diced

2 carrots, peeled and finely diced

1 celery stalk, finely diced

1 cup pearl onion, peeled

1 cup cremini mushrooms, diced

1 tablespoon tomato paste

1 cup beef stock

Salt and pepper

2 cups leftover diced meat, like braised beef short rib

1/2 cup beef demi-glace

1/4 cup chopped parsley

1 cup frozen peas

• Boil potatoes until soft enough to effortlessly pierce with a paring knife, about 30 minutes. Drain.

• Heat a pan over medium-high. Add in 3 tablespoons of butter, onion, carrot, celery pearl onion, and mushrooms. Cook until fragrant and tender, about 5 minutes.

• Add in tomato paste and beef stock. Continue to cook until liquid has reduced by half. Season with salt and pepper

• Stir in meat, demi-glace, and parsley.

• Preheat oven to 375 degrees F.

• Gently mash the potatoes with 3 tablespoons butter and season with salt. Continue to mash until mixture is smooth and even.

• Place meat mixture into a baking dish. Cover with mashed potatoes. Using a spatula or fork, hatch a rough pattern into the surface.

• Bake in preheated oven until surface of pie is golden, about 1 hour. Remove from oven and let rest for at least 15 minutes.

• Meanwhile, melt remaining 1 tablespoon of butter in a small pot. Stir in peas until heated through. Serve with shepherd's pie.

• heated through. Serve with shepherd's pie.