THE BEST CLASSIC SHEPHERD’S PIE
INGREDIENTS
MEAT FILLING:
2 Tbsp. Olive Oil
1 cup Chopped Yellow Onion 1 lb. Lean Ground Beef
2 tsp. Dried Parsley Leaves 1 tsp. Dried Rosemary Leaves 1 tsp. Dried Thyme Leaves 1/2 tsp. Salt
DIRECTIONS
1/2 tsp. Ground Black Pepper 1 Tbsp. Worcestershire Sauce 2 garlic Cloves, minced
2 Tbsp. All Purpose Flour
2 Tbsp. Tomato Paste
1 cup Beef Broth
1 cup Frozen Mixed Peas & Carrots 1/2 cup Frozen Corn Kernels
MAKE THE MEAT FILLING
1. Add the oil to a large skillet and place it over mediumhigh heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
2. 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.
3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
4. Add the flour and tomato paste. Stir until well incorporated and no clumps remain.
5. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer for 5 minutes, stirring occasionally.
6. Set the meat mixture aside. Preheat oven to 400° F.
POTATO TOPPING:
1 1/2 - 2 lb. Russet Potatoes, peeled and cut into 1 inch cubes 8 Tbsp. Unsalted Butter,1 stick 1/3 cup Half & Half
1/2 tsp. Garlic Powder
1/2 tsp. Salt
1/4 tsp. Ground Black Pepper 1/4 cup Parmesan Cheese
MAKE THE POTATO TOPPING
1. Place the potatoes in a large pot and cover them with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes. 2. 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.
3. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
4. Add the parmesan cheese to the potatoes. Stir until well combined.
ASSEMBLE THE CASSEROLE
1. 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.
2. 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 for15 minutes before serving.