MY FAMOUS HOMEMADE SHEPHERD’S PIE

INGREDIENTS 

MEAT FILLING:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb 90% lean ground beef -or ground lamb
• 2 teaspoons dried parsley leaves
• 1 teaspoons dried rosemary leaves
• 1 teaspoons dried thyme leaves
• ½ teaspoons salt
• ½ teaspoons 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 lb russet potatoes
• 8 tablespoons unsalted butter -1 stick
• ⅓ cup half & half
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup parmesan cheese

INSTRUCTIONS

 

MAKE THE MEAT FILLING

• In a large frying pan drizzle in the oil then heat over medium-high heat for 2 minutes. Cook onions for 5 minutes, stirring occasionally.
• Mix in the pan of ground beef or lamb using a wooden spoon to break it up. Incorporate parsley, rosemary, thyme, salt, and pepper into the mixture. Stir occasionally and cook for 6-8 minutes until the meat is browned.
• Add in Worcestershire sauce and garlic, continue cooking for another minute.
• Stir in flour and tomato paste, making sure no clumps remain.
• Mix the broth, frozen peas, carrots, and corn in a saucepan. Start by bringing it to a boil, then lower the heat and let it simmer, stirring occasionally, for 5 minutes.
• Take the meat mixture off the stove and turn on the oven to 400°F.

MAKE THE POTATO TOPPING.

• Put the potatoes in a big saucepan, pour water over them until they are covered. Begin by bringing the water to a boil, then lower the heat and let it simmer for 10-15 minutes or until potatoes are soft when tested with a fork.
• Drain the potatoes in a colander, then return them to the hot pot for 1 minute to remove any excess liquid.
• Stir in butter, half & half, garlic powder, salt, and pepper, and mash the potatoes until the ingredients are well blended.
• Mix in the parmesan cheese to the potatoes until evenly distributed.

ASSEMBLE THE CASSEROLE.

• Place the meat mixture into a 9x9 (or 7x11) inch baking dish and flatten it out. Smoothly spread the mashed potatoes over the meat.
• To prevent the filling from overflowing, place the baking dish on a rimmed baking sheet if it appears to be too full. Then bake it for 25-30 minutes without a cover, and let it cool for 15 minutes before serving.