This version of shepherd’s pie is quite reminiscent of the dish from Britain with a few small tweaks to make use of all the gorgeous produce we have as we move into spring.
1 tablespoon high heat oil
2 leeks, peeled and chopped
1 large carrot, chopped
1 pound ground beef or Nash’s ground pork
2 cloves garlic, diced
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped rosemary
1 tablespoon chopped Italian parsley
1 cup diced broccoli, broccolini, or Nash’s purple broccoli
2 pounds Nash’s huckleberry gold potatoes, cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content — I prefer full fat, you can also sub yogurt here)
Kosher salt to taste
Preheat oven to 375°F. In a large sauté pan over medium-high heat, heat the oil, then add the leek, carrot, and meat. Cook until browned, 8 to 10 minutes. Throw the diced garlic and broccoli in after 5 minutes. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes. Pour the mixture into a 1 1/2-quart baking dish; set aside.
Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk (or yogurt) and salt. Spread them over the meat mixture, then crosshatch the top with a fork. Bake until golden, 30 to 35 minutes.
Recipe adapted from epicurious.com.