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Shepherd’s Pie is traditionally a hearty stew topped with creamy mashed potatoes. In this version, we switch things up by using a shredded potato topping, reminiscent of a classic potato kugel. The result is a cozy, flavor-packed dish that blends two comforting favorites into one delicious meal. Enjoy!
1 and 1/2 pounds ground beef
1/2 teaspoon baking soda
2 teaspoons Glicks Soy Sauce
2 tablespoons oil
1 Spanish onion, diced
2 teaspoons kosher salt, divided
3 carrots, diced
3 stalks celery, diced
3 cloves garlic or 3 cubes Gefen Frozen Garlic
2 sprigs fresh thyme
1/2 teaspoon freshly ground black pepper
3 tablespoons Tuscanini Tomato Paste
2 tablespoons all-purpose flour, such as Glicks
2 and 1/2 to 3 cups water or broth, such as Manischewitz
1 bag frozen peas (optional)
3 extra-large eggs
1/2 cup oil
3 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
8 Yukon gold potatoes, peeled and grated
Preheat oven to 425 degrees Fahrenheit. Mix ground beef, baking soda and soy sauce; set aside.
Heat oil in a pot over medium heat. Add onions and one teaspoon salt; sauté for 10 minutes, until onions are translucent and softened. Add carrots, celery, garlic, thyme (if desired), pepper and remaining one teaspoon salt; sauté for another five minutes.
Add ground beef mixture and brown, undisturbed, for five minutes, then break up with a wooden spoon and cook for another five minutes until completely browned and mostly cooked through. Add tomato paste and sauté for another three to five minutes.
Add flour and cook for three minutes, until incorporated. Add water or broth and peas. Transfer mixture to a 9×13-inch baking dish.
Mix eggs, oil, salt and pepper, then add grated potatoes; mix to combine.
Evenly distribute potato mixture over the meat mixture. Cook for one hour and 20 minutes, until golden brown.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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