Cuban Shepherd's Pie

I have never had traditional Shepherd's Pie. What I've had is Shepherd's Pie done Abuela style. The ground beef, or picadillo, is cooked with a bay leaf in a tomato sauce. The resulting meat has such a full bodied taste that pairs well with the garlicky mashed potatoes. One day I will try to make this dish in its traditional incarnation but 'til then I will be feasting away on the Cuban incarnation. Let me add that this dish is for those who like the taste of tomato paste because it's pretty concentrated in this dish.

Abuela's Cuban Shepherd's Pie
Serves 2

3/4 to 1 lb ground beef
~1 can tomato paste (6 oz)
1/2 cup water
1 bay leaf
Salt
Pepper
2 medium-sized potatoes, chopped
1/2 tsp minced garlic
~2 Tbsp butter
~2 Tbsp heavy cream

Preheat oven to 300 degrees. Prepare baking dish by spraying with cooking oil.

Brown beef in a skillet over medium heat. Drain. Add water, tomato paste, and bay leaf. Bring the sauce to a boil then reduce heat and simmer until sauce thickens and bay leaf is wilted. Remove bay leaf and season to taste with salt and pepper.

Meanwhile, in a saucepan bring water to a boil. Add potatoes and cook until soft. Drain water, add garlic, butter, and heavy cream. Mash with a fork until smooth. Add salt and pepper to taste.

Pour meat into baking dish and top with mashed potatoes. Bake for 20 minutes or until top is crisp and hard to the touch.