Beef and Potato Pie is our take on the English Shepherd's Pie. For our one-dish version, we cover the mixture with thinly sliced potatoes.
2 teaspoons vegetable oil
3 cloves garlic, minced
8 ounces ground beef
1 medium onion, chopped
2 ribs celery, thinly sliced
2 carrots, chopped
1 russet potato, thinly sliced
2 tablespoons all-purpose flour
1 1/4 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1 teaspoon unsalted butter, melted
How to Make It
Preheat oven to 375ºF. Warm oil in a skillet over medium-high heat. Sauté garlic for 1 minute. Add beef and sauté until no longer pink, about 4 minutes. Stir in onion, celery and carrots; sauté for 5 minutes.
In a pot, cover potato slices with cold salted water and bring to a boil. Cook until just beginning to soften, 2 to 3 minutes; drain.
Sprinkle flour over mixture in skillet; sauté for 1 minute. Add broth and Worcestershire sauce. Cook, stirring, until sauce starts to thicken, about 2 minutes. Transfer to a 9-inch pie pan; cover with potato slices.
Brush pie with melted butter; sprinkle with salt. Bake until filling is hot and bubbly, about 30 minutes. Turn broiler to high and place pie on a rack about 5 inches from heat source. Broil until potatoes are golden brown, 2 to 3 minutes.