Channel: Chowhound

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Description: (Scroll down for recipe) In this episode of Chow-to, Guillermo visits a Greenwich Village institution for all things English, Tea and Sympathy. He meets with Nicky Perry (owner and founder) to learn her family’s easy recipe for beef shepherd’s pie (which technically in modern British English is a cottage pie). No matter what you call it, this quarantine-friendly comfort dish uses some ingredients you probably already have in your pantry, and will make you feel cozy all year round. This is an excellent way to make something delicious and inexpensive (you only need ground meat, potatoes, carrots and frozen peas!) that will last for a couple of days, making it perfect for cooking during lockdown. Our favorite restaurants are struggling during these tough times - please help if you can and/or spread the word! If you would like to help Tea and Sympathy, visit and share these links: restaurant: gf.me/u/v8g5zv and staff relief fund: gf.me/u/xrym8f read more: chowhound.com/food-news/264380/best-easy-shepherds-pie-recipe-tea-sympathy-nyc-cottage-pie Recipe: Nicky Perry’s Beef Shepherd’s Pie (or Cottage Pie) Serves 4-6 Ingredients: Filling: 1 large onion chopped 1 tbsp vegetable oil 1 tsp butter 2 lbs ground beef (or lamb) 2 cups crushed tomatoes (or tomato paste) 1 ¼ cups beef stock (3 tbsp beef bouillon/stock paste *add about ½ cup of water to adjust liquid) 3 tbsp herbs de Provence (or a mix of favorite herbs, or just dry oregano) 3-4 bay leaves 3-4 medium carrots chopped (cooked) 1 cup frozen peas (cooked) Mashed potatoes: 4-5 large potatoes 3 tbsp butter Salt to taste Grated sharp cheddar cheese (optional) Heat oil in a large skillet (or large frying pan) over medium heat Add onions and cook until slightly translucent Add ground meat cook meat with onions stirring constantly to make sure you’re cooking all the meat evenly Once meat is all brown and you see it’s juices filling the pan add the bay leaves Add the herbs, spreading them all over the pan, and crushing them with your fingers to break out some of the aromatics Turn heat down to low Add the tomato Add the beef stock Combine everything well Season with salt and pepper Let simmer for 40-45 mins, checking and stirring occasionally *adjust liquid as needed, adding water in small intervals (you don’t want this to dry, but you also don’t want to make soup) While the meat cooks make your mashed potatoes Wash and peel potatoes Place potatoes in a large saucepan filled with salted cold water Bring to a boil over medium high heat Turn heat down to medium and let it get to a boil again (until potatoes are tender, about 20 mins) Drain in a colander, return the potatoes to the saucepan add the butter Mash until smooth and creamy - adjust salt to taste Cover and put to the side until ready to use While the potatoes are cooking, boil the chopped carrots in salted water for 6-7 minutes Cook your frozen peas according to their instructions. Assembly: Preheat oven to 375º Remove bay leaves from the meat Grease a medium size baking dish Add the meat in an even layer Add your carrots, spread them evenly Add your peas, spreading them evenly over the whole dish Add layer of mashed potatoes (both Nicky and I agree that the ratio of potato to beef should be very much equal) Cover the whole dish with grated cheddar Throw it in the oven and let cook for 30-40 mins (until the filling is bubbling and the top is golden) Let it rest for a couple of minutes before serving