Shepherd’s pie with Swedish meatballs

For the meatball gravy

• 2 tablespoons unsalted butter
• 1 large yellow onion, sliced into half moons
• 1 ½ tablespoons flour
• 2 teaspoons tomato paste
• 2 cups beef broth
• ¼ cup heavy cream
• 1 package HUVUDROLL meatballs, thawed and crumbled
• Kosher salt and black pepper, to taste

For the vegetable layer

• 2 tablespoons unsalted butter
• 1 tablespoon neutral oil
• 2 large celery ribs, diced
• 2 large carrots, peeled and diced
• 1 cup frozen peas

For the mashed potatoes

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• ½ cup heavy cream
• ¼ cup butter
• Freshly ground nutmeg, to taste
• 1 cup cheddar cheese, grated
• Kosher salt and black pepper, to taste

For garnish

• Sliced chives
• SYLT LINGON lingonberry spread

Step by step

1. Preheat the oven to 425 degrees.
2. In a large saucepot, add the potatoes and cover with cold water by at least 1 inch. Season generously with salt, cover, and bring to a boil. Once boiling, remove the lid and reduce to a gentle simmer. Cook for about 10 minutes, or until fork tender.
3. Meanwhile, heat a large, carbon steel pan over medium-high heat and add the butter, oil, celery, carrots, and a generous pinch of salt. Saute the vegetables until they are softened and lightly browned around the edges, about 8 to 10 minutes. Stir in the frozen peas and cook until defrosted, about 1 more minute. Set the mixture aside.
4. Drain the potatoes, then add them back to the pot over low heat, stirring frequently until the potatoes are chalky and dry, about 2 to 3 minutes. Pass the potatoes through a ricer and back into the pot, then mix in heavy cream, butter, and grated nutmeg. (Mashing the potatoes with a masher until smooth also works). Add the cheese and gently fold it in. Season with salt and pepper.
5. Heat a large, carbon steel pan over medium-high heat and add the butter and onions. Saute until the onions are golden brown, about 12 to 14 minutes. Add the tomato paste and stir, cooking for another minute. Sprinkle the flour over the mixture and cook for 1 minute or until the raw flour smell dissipates and the flour begins to stick to the bottom of the skillet. Add the beef stock and whisk to combine until the flour is fully incorporated and the mixture thickens, about 1 minute. Stir in the heavy cream, then add the crumbled meatballs to the pan. Set aside.
6. Place the meatball gravy into the bottom of an oven-safe baking dish. Spoon the vegetables evenly on top. For the final layer, dollop the mashed potatoes, carefully smoothing them out with the back of a spoon or spatula. (For a more show-stopping Shepherd’s pie, you can place the mashed potatoes in a pastry bag without an attachment and carefully pipe them on top of the dish). Place the dish on top of a sheet tray, then bake in the oven until golden on top, about 25 minutes.
7. Let stand for about 10 minutes before serving. Garnish the Shepherd’s pie with chives and serve with a spoonful of lingonberry jam.