Shepherd's Pie

PREP TIME: 20 minutes

COOKING TIME: 50 minutes

SERVES: 6-8

This classic Shepherd's Pie recipe features a savory meat filling with ground meat, carrots, peas, and corn, all simmered in a rich, flavorful sauce. Topped with creamy mashed potatoes, it's baked to golden perfection for a comforting, hearty dish. Ideal for family dinners, this easy-to-make Shepherd's Pie is sure to satisfy with its blend of savory flavors and satisfying textures.

INGREDIENTS

·   2 lb. russet potatoes

·   ¼ c milk or non-dairy substitute

·   2 tbsp oil for frying + 2 tbsp oil for potatoes

·   1 egg yolk

·   2 tbsp oil

·   1 c onion, chopped

·   2 carrots, diced

·   2 cloves garlic, chopped

·   1 lb. ground beef or turkey

·   3 tbsp flour

·   2 tbsp tomato paste

·   1 c chicken broth

·   1 tsp. Worcestershire sauce

·   2 tsp. dried rosemary

·   2 tsp. dried thyme

·   ½ c frozen corn

·   ½ c frozen peas

·   Salt and pepper to taste

INSTRUCTIONS

For the Potatoes:

1.      Wash and cut the potatoes into 1-inch cubes while bringing a large pot of water to a boil. Add the potatoes, cover and reduce to a simmer, and cook until tender (about 15 minutes). Drain the cooked potatoes, then mash with milk, oil, salt, pepper, and egg yolk. Set aside.

For the Meat:

2.      Preheat the oven to 350 degrees Fahrenheit.

3.      For the meat filling: In a large pan, heat oil and sauté onion until translucent and fragrant, then add garlic. Add the carrots and cook until softened (about 5 minutes)

4.      In a bowl, mix the ground meat with all the dried spices and flour. Add the meat mixture to the pan and cook until browned.

5.      Once the meat is browned, stir in the tomato paste, chicken broth, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer covered for 10 minutes until slightly thickened. Stir in the frozen corn and peas, but do not cook further.

6.      In a deep baking dish (or 9x13 pan), spread the meat mixture in an even layer, then top with the mashed potatoes. Bake uncovered for 25 minutes, at 350 degrees Fahrenheit or until the edges of the potato layer are lightly browned.

7.      Let the pie sit for 15 minutes before serving!

NOTES

·       Cover and store leftovers in the fridge for up to 1-week!