Shepherd's Pie

My daughter tells me that in order for Shepherd's Pie to be authentic, it must be made with lamb. So, I guess this isn't traditional Shepherd's Pie. Nevertheless, it's really good and so comforting to eat.

This is a Martha Stewart recipe that I tweaked drastically. Here goes:

Ingredients:

For the TOPPING

2 pounds russet potatoes, scrubbed and cut into 1-inch chunks
1 cup sour cream
1 teaspoon real sea salt
1/4 teaspoon freshly ground pepper

For the FILLING
2 tablespoons olive oil
1 large onion, finely chopped
3 celery stalks (with leaves), finely chopped
3 medium carrots, coarsely chopped
3 cloves of garlic, minced
1 1/2 pounds organic, grass-fed ground beef
1 teaspoon real sea salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons chili powder
1 teaspoon dried thyme
2 cups chicken or beef stock
3 tablespoons arrowroot powder or 1 teaspoon glucomannan
1 1/2 cup frozen peas

Directions:
1. Preheat oven to 350 degrees.
2. For the topping, place potatoes in a heavy medium-sized saucepan with water to cover and bring to a boil. Reduce heat to a simmer and cook about 20 minutes until potatoes are tender.
3. Drain liquid. Mash potatoes, using a potato masher or electric mixer.
4. Add sour cream, salt and pepper and mix well into potatoes.
5. For the filling, heat oil in a large cast iron skillet till the oil shimmers (never let oil begin to smoke).
6. Add onion, celery, carrots and garlic and cook, stirring occasionally until tender (about 10 minutes).
7. Add ground beef and brown, breaking into small bite size pieces. Stir in seasonings and stock. Stir well to combine.
8. Sprinkle arrowroot powder or glucomannan over beef mixture and whisk in to thoroughly combine. Simmer for a few minutes. Stir in peas.
9. Transfer to a 2-quart baking dish and top with potatoes.
10. Bake until filling is bubbly and top is golden brown (about 30-40 minutes).

This savory pie is nice served with a mixed green salad. 8 servings