Today’s recipe from ALL CREATURES GREAT AND SMALL is inspired by my favorite character—Tristan! In the show, Tristan is the younger brother of local veterinarian Siegfried Farnon. He is first presented as a potential rival for fellow vet Jim, but the two soon become friends and frequently get each other into (and, thankfully, out of) mischief. Tristan’s character arc is so heartwarming. Watching him grow from an impish flirt into a responsible, empathetic young man (all while maintaining his signature sense of humor) is one of the highlights of the show.

Today we’re making individual shepherd’s pie, which Tristan makes for the housekeeper, Mrs. Hall, to welcome her home after she’s had an emotionally exhausting day. Since this episode was Tristan’s first time cooking, I kept my recipe simple: ground beef and mixed vegetables simmered in beef stock with onions and herbs, topped with mashed potatoes. I made my favorite mashed potatoes for the top: red potatoes coarsely mashed and mixed with garlic and cream cheese. Divine!

This is such a comforting, satisfying dish, exactly what Mrs. Hall would need after a hard day. I hope you enjoy it too!

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Tristan’s Mini Shepherd’s Pie

 

INGREDIENTS:

• FOR THE POTATOES
  • 2 large red potatoes
  • 2 oz cream cheese
  • 2 cloves garlic
  • 1/2 tsp salt
• FOR THE FILLING
  • 1 lb ground beef
  • 1 cup diced onion
  • 1 tsp thyme
  • 1 tsp ground sage
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups beef stock
  • 2 Tbsp flour
  • 1 cup frozen peas and diced carrots

 

Makes 2 individual 24-oz shepherd’s pies

 

INSTRUCTIONS:

1. FOR THE POTATOES. Add the potatoes to a medium saucepan and fill with water until the potatoes are under 1 inch of water. Bring to a boil over medium-high heat. Boil 15 minutes or until fork tender. Drain water. Coarsely mash potatoes. Stir in cream cheese, garlic, and salt until well combined. Transfer to a bowl, cover, and set aside.
2. FOR THE FILLING. Preheat oven to 375°F. With a bit of neutral oil, brown the beef in a large saute pan with tall sides over medium-high heat. Drain excess fat. Stir in the onion, thyme, ground sage, salt, and pepper. Whisk the flour into the beef stock and stir into the beef. Cook for 10-15 minutes, stirring frequently, until liquid is almost entirely reduced. For the last 2 minutes, you may need to stir continuously to keep it from sticking to the pan. Remove from heat. Stir in the peas and carrots.
3. Divide beef mix between 2 24-oz ramekins or oven-safe bowls. Spread mashed potatoes over the top, leaving a 1/2-inch ring around the outer edge exposed. Bake for 25-30 minutes or until potatoes have begun to lightly brown on top and frozen vegetables are hot.
4. Serve warm to Mrs. Hall after she comes home from a long day out.

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Check out my recipe for Skeldale House Sausage Rolls
from ALL CREATURES GREAT AND SMALL!