Shepherd's Pie

Meat Filling

• 2 TBSP olive oil
• 1 cup chopped onion
• 1 lb ground beef or lamb
• 2 tsp dried parsley
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp fine ground black pepper
• 1 TBSP Worcestershire sauce
• 2 garlic cloves
• 2 TBSP all purpose flour
• 2 TBSP tomato paste
• 1 cup beef stock
• 1 cup frozen mixed peas and carrots*
• 1/2 cup frozen corn kernels*

Potato Topping

• 2 large baking potatoes cut into 1 inch cubes
• 8 TBSP butter (1 stick)
• 1/3 cup half & half
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp fine ground black pepper
• 1/4 cup parmesan cheese

1) Heat the oil over medium heat (I use "4" for my stove) and add the onions. Cook for 5 minutes.

2) Add the ground meat and break it apart with a potato masher, whisk or spoon. Add the spices and stir. Cook for 8 minutes, until the meat is browned, stirring occasionally.

3) Add the Worcestershire sauce and garlic. Cook for 1 minute.

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

5) add the broth, frozen vegetables, and bring to a boil. Simmer for 5 minutes, stirring occasionally.

6) Remove from heat and set aside.

7) Heat the oven to 400°F.

8) Add potatoes to a pot and cover with water, bring to a boil and then reduce to a simmer. Cook for ~15 minutes, until fork tender. Drain.

9) Add butter, half & half, garlic powder, salt and pepper.Mash the potatoes and combine ingredients.

10) Add parmesan cheese and stir to combine.

11) Pour the meat mixture into a 9x9 or 7x11 baking dish. Spread the potatoes over the meat.

12) Place the baking dish on a baking sheet to prevent boil-over.

13) Bake, uncovered, for 30 minutes. Cool for 15 minutes, then serve.

**You can use any frozen vegetables, as long as the total is 1.5 cups. I use beef, broccoli and carrots for my pie, but lamb, peas, carrots and corn for my partner's pie. Preferences are a beautiful thing.

Recipe stolen and adjusted from here.