Shepherd’s Pie

Ingredients

Meat Filling

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef -or ground lamb
• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves -minced
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels

Potato Topping

• 2 large potatoes peeled and cut into 1 inch cubes
• 8 tablespoons unsalted butter -1 stick
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup cheddar cheese

Directions

1. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
2. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
4. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
5. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
6. Set the meat mixture aside. Preheat oven to 400 degrees.
7. Boil and Mash the potatoes.
8. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
9. Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
10. Bake uncovered for 25-30 minutes.
11. Throw some cheese on the top and bake another 5-10 minutes.
12. Cool for 15 minutes before serving.