SHEPHERD’S PIE

2 tablespoons unsalted butter 1 cup chopped onion 1 tablespoon chopped garlic 1/2 cup diced celery

1 cup diced carrot

1-1/2 pounds ground beef 1 teaspoon Worcestershire

sauce

1 teaspoon each fresh thyme

leaves and chopped fresh rosemary (or 1/2 teaspoon dried)

1 teaspoon each salt and freshly ground pepper 1/2 cup beef broth

2 cups fresh or frozen green peas, steamed for a minute 1/2 cup chopped fresh parsley 8 cups mashed potatoes (recipe below)

Preheat oven to 400 degrees.

Heat a large cast iron skillet over high heat and melt the butter. Add the onions and garlic and stir to coat.

Add the celery and cook for about 2 minutes.

Add the carrot and cook for another minute.

Add the ground beef and press into pan to begin browning. Continue to break up the meat and cook along with the vegetables until the meat is thoroughly browned, about 8 minutes. Add the Worcestershire sauce, thyme, rosemary and salt and pepper. Mix well.

Add the beef broth and simmer for a minute to combine the flavors.

Add the peas and toss with the meat mixture.

Sprinkle the parsley on top and mix lightly. Remove from heat. With a spatula, evenly spread the meat and vegetables in the pan. Add the mashed potatoes in dollops and use a spoon to evenly spread.

With the tines of a fork, make a pattern over the top of the mashed potatoes.

Place in the oven and bake for about 30 minutes, until the filling is bubbly and the top is lightly browned. SERVES 8.