Shepherd’s Pie

Name: Shepherdu2019s Pie
Prep time: PTM
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped; 1 pound ground beef; 1 tablespoon mixed dried herbs, like parsley, rosemary and thyme; u00bd teaspoon salt; u00bd 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; u00bd cup frozen corn kernels; 2 large russet potatoes, peeled and cut into 1-inch cubes; 8 tablespoons unsalted butter; u2153 cup half & half; u00bd teaspoon garlic powder; u00bd teaspoon salt; u00bc teaspoon black pepper

By Beef, Casserole, Potatoes Baking, Boiling, Sautéing

May 8, 2019

Shepherd's pie is a meat pie with a crust or topping of mashed potato. The dish was created to use up leftover roasted meat. In England, it's often served on Mondays refashioning Sunday lunch into an easy weeknight meal. It's the ultimate comfort food. I make this often for kids at school using tater tots instead of mashed potatoes.

Ingredients

Meat Filling

2 tablespoons olive oil

1 yellow onion, chopped

1 pound ground beef

1 tablespoon mixed dried herbs, like parsley, rosemary and thyme

½ teaspoon salt

½ 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

½ cup frozen corn kernels

Potato Topping

2 large russet potatoes, peeled and cut into 1-inch cubes

8 tablespoons unsalted butter

⅓ cup half & half

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

Directions

Meat Filling

1Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

2Add the ground beef to the skillet and break it apart with a wooden spoon. Add the dried herbs, salt, and and pepper. Stir well. Cook for 6 - 8 minutes, until the meat is browned, stirring occasionally.

3Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

4Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

5Add 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.

6Set the meat mixture aside. Preheat oven to 400° F.

Potato Topping

1Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork-tender, 10 - 15 minutes.

2Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

3Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

4Assemble the casserole.

5Pour the meat mixture into a 9”x9” (or 7”x11”) baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

6Bake uncovered for 25 - 30 minutes. Cool for 15 minutes before serving.

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