pai gembala

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large, deep skillet, heat 1 tablespoon vegetable oil over medium-high heat and cook 1 cup carrots, 1 cup celery, and 1 ½ cup onion, until softened, about 5 minutes.
3. Add 1 pound lean ground beef and cook until thoroughly browned and no pink remains. Break it up into pieces as it cooks. Add 2 teaspoon minced garlic and cook for 1 additional minute.
4. Whisk together 1 ½ cup beef broth and 1 tablespoon cornstarch. Add it to the skillet, along with ⅓ cup tomato paste, 3 tablespoons Worcestershire sauce, ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon salt and ¼ teaspoon black pepper. Stir in 1 cup frozen peas and cook for 5 minutes, until the sauce has thickened.
5. Add the peeled and diced 2 pounds russet or golden potatoes to a large pot and fill with cold water until the potatoes are covered. Add 2-3 large pinches of kosher salt.
6. Place the pot over high heat and bring to a boil. Reduce heat to maintain a rolling boil and cook until tender, about 12-15 minutes.
7. Drain the potatoes into a colander. Return the potatoes to the pot and either run them through a potato ricer or use a hand masher to mash them well. Add 2 tablespoons butter, warm ½ cup half and half,and 5.2 ounces Boursin cheese, to the potatoes and mash until creamy. Taste and season with salt and pepper, if needed.
8. Spread the potatoes evenly over the top of the meat mixture.
9. Bake the Shepherd's pie uncovered for 25-30 minutes until the edges are bubbling. Sprinkle with fresh chopped parsley and serve.