Shepherd's Pie
Meat Filling
2 Tbsp Olive Oil
1 cup Onion (chopped)
1 lb. lean Ground Beef
2 tsp dried Parsley
1 tsp dried Rosemary
1 tsp dried Thyme
1/2 tsp Salt
1/2 tsp Pepper
1 Tbsp Worcestershire Sauce
2 Garlic Cloves (minced)
2 Tbsp Flour
2 Tbsp Tomato Paste
1 cup Beef Broth
1 cup frozen mixed Peas and Carrots
1/2 cup frozen Corn
Potato Topping
2 lb Russet Potatoes (1 inch cubes)
8 Tbsp Butter
1/3 cup milk
1/2 tsp garlic powder
1/2 tsp Salt
1/4 tsp 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 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. Preheat 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, milk, 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
- Pour the meat mixture into a 9x9 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 minutes before serving.