Shepherd’s Pie

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

One of the first dishes I prepare for Pesach is this shepherd’s pie. It’s quick, it’s easy, it’s nice enough to be served at a Yom Tov meal, and a good comfort food for a Chol Hamoed supper.

SERVES 8–10

Potato Layer

• 5 lbs (2¼ kg) russet potatoes
• 1 Tbsp salt, or more for taste
• ¼ cup mayonnaise (homemade or store bought)

Meat Layer

• 3 Tbsp olive oil
• 2 lbs (910 g) mixed grind (a mixture of ground beef and ground chicken) or lean ground beef
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika, plus more for sprinkling
• ½ tsp black pepper

Peel potatoes and place into a pot of water with the salt. Bring to a boil and cook until potatoes are fork-tender. Drain. Mash the potatoes. Add the mayonnaise and mix. Season with more salt if necessary.

While the potatoes are cooking, prepare the meat: Heat olive oil in a frying pan. Add the ground meat and cook, breaking it up until it’s browned and crumbly. Add the spices and stir. Let cook for 2 minutes.