Shephard's Pie With Chips

Start your base

Preheat oven to 400.

Heat a large cast iron skillet over medium high heat. Once your oil is heated, add ground beef or impossible meat and let it sear for about a minute before mixing. Add a pinch of salt and pepper and cook until almost done. Remove meat from the pan, leaving about 2 tbsp of fat leftover and set aside.

Reduce heat to medium and add onions, celery, leeks, and carrots to pan with a pinch of salt and let cook for about 5 minutes.

Add mushrooms and cook another 5 minutes.

Start your potatoes

While your vegetables are cooking down, add potato chunks to a large pot of cold water with a generous pinch of salt. Bring to a boil and cook for about 20 minutes, until tender enough you can cut through easily with a fork. Once cooked, drain and set aside to cool.

Finish your base

Back to your pan, once your vegetables are cooked down, turn heat to medium high. Mix in 1 tbsp tomato paste, thyme, rosemary, bay leaves, and garlic, and cook for about 2 minutes.

Add 1/2 cup red wine and cook for 2 minutes.

Sprinkle everything with 1 tbsp flour, mix well and cook for 1 minute.

Pour in 2 cups broth and 2 tsp worcestershire and bring to a boil. Cook until sauce has thickened up into a gravy consistency. Remove from heat, add 1 cup of frozen peas, and set aside.

Finish your potatoes

To your cooked potatoes, add 3 tbsp butter, 1/2 cup sour cream and mix well. Taste and add more salt if needed (err on the side of under-salting as your chips will add a lot!).

Assemble

Dollop potatoes onto your base and spread evenly. Grab a handful of chips and lightly crunch them over your potatoes. Press chips down lightly so they stick to the potatoes. Repeat until you've used all your chips.

Bake for 20 minutes or until chips are golden brown.

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