Easy Shepherd’s Pie



MEAT FILLING:

  • 2 tablespoons olive oil

  • 1 cup chopped yellow onion

  • 1 lb. 90% lean ground pork -or ground beef or Lamb (I don't eat beef, but you can!)

  • 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 ½ - 2 lb. russet potatoes -about 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 parmesan cheese

MAKE THE MEAT FILLING.


  • 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.

  • 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.

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

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

  • 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.

  • Set the meat mixture aside. Preh


eat oven to 400 degrees F.


MAKE THE POTATO TOPPING.

  • Place 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.

  • Drain 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.

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

  • Add the parmesan cheese to the potatoes. Stir until well combined.


ASSEMBLE THE CASSEROLE.

  • Pour the meat mixture into a 9x9 (or 7x11) 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.

  • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 m


inutes before serving.



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