Shepherd'S Pie

• 2 1/2 lb large new potatoes
• 6 tbls unsalted butter, cut into pieces
• 1/2 cup heavy cream
• milk as needed
• Pinch of nutmeg
• salt & ground black pepper
• 1 onion, finely diced
• 1 carrot, finely diced
• 2 stalks celery, finely chopped
• 1 tbls four
• 1 1/4 cup dry robust red wine
• 3 cups finely chopped cooked beef
• 1/2 tsp dried thyme
• 1 cup grated Gruyere cheese

1. Preheat oven to 375
2. Boil the potatoes in their jackets until tender 15 to 25 minutes. Drain, peel, & mash them. Mix in 4 tbls of the butter & stir in the cream. If the potatoes seem dry, add a little milk. Add the nutmeg & salt & pepper to taste. Cover & set aside.
3. Meanwhile, cook the onion, carrot, & celery in the remaining 2 tbls butter in a covered large skillet over medium-low heat until soft, 5 to 7 minutes. Add the beef thyme, & salt & pepper to taste. Cover & cook for 2 minutes.
4. Transfer the contents of the skillet to a 2 - quart baking dish. Spread the mashed potatoes on top & sprinkle with the cheese. Place the dish in the oven & bake until golden & bubbling, 30 to 40 minutes. Serve immediately.

potatoes, butter, heavy cream, milk, nutmeg, salt, onion, carrot, stalks celery, four, red wine, beef, thyme, gruyere cheese

Taken from www.epicurious.com/recipes/member/views/shepherds-pie-50045897 (may not work)