Ina Garten shepherd’s pie by Barefoot Contessa

Shepherd's pie Ina Garten instruction

• Put the potatoes in a large pot of boiling salted water after peeling them and cutting them into 1-inch cubes.
• For about 10 to 12 minutes, simmer your potatoes uncovered until they are tender.
  
• After the potatoes are tender, drain them in a colander and return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• When the batter is ready, use a handheld mixer to break up the potatoes, then slowly add the hot milk and butter mixture at a low speed to make the potatoes very creamy.
• Keep whisking until combined, then add 2 teaspoons of black truffle salt and pepper, along with the sour cream.
• When your mashed potatoes are ready, remove them from the heat and set them aside.
• Brown the meat (turkey, lamb, or beef)
• After you have finished mashing the potatoes, heat the oil in a large sauté pan over medium heat.
• You should then add the meat of your choice, in this case ground turkey (or lamb or beef), and let it cook until it is browned, keeping in mind to crumble it as it cooks.
• When the meat is cooked, you should remove it to a separate plate using a wooden spoon. Keep the grease in the sauté pan if there is any, otherwise add another tablespoon of oil to the pan.
• Now you can add the onion and sauté it for five minutes while stirring occasionally. After that, add the carrots, celery, mushrooms, and garlic, and sauté for a further five to seven minutes, stirring occasionally, until softened.
• Then, add the flour to the veggie mixture and stir until evenly combined. Let the mixture cook for another minute, stirring frequently.
• Add half a cup of the stock to the mixture and stir with a wooden spoon to scrape up any browned bits that are stuck to the bottom.