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• Shepherd's Pie Recipe

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

• 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut
• 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 parmesan cheese

Directions

1. Add the oil to a large skillet and place it over medium-high heat
2. Add the ground beef (or ground lamb) to the skillet and break it
3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1
4. Add the flour and tomato paste. Stir until well incorporated and no
5. Add the broth, frozen peas and carrots, and frozen corn. Bring the
6. Set the meat mixture aside. Preheat oven to 400 degrees F.
7. Make the potato topping.
8. Place the potatoes in a large pot. Cover the potatoes with water.
9. Drain the potatoes in a colander. Return the potatoes to the hot
10. Add butter, half & half, garlic powder, salt, and pepper. Mash the
11. Add the parmesan cheese to the potatoes. Stir until well combined.
12. Assemble the casserole.
13. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread
14. If the baking dish looks very full, place it on a rimmed baking