Shepherd’s Pie

INGREDIENTS

• 6-7 potatoes, peeled and chopped
• 1 tablespoon butter
• salt and pepper
• 3 – 4 tablespoons olive oil
• 3 medium carrots, diced
• 1 1/2 large onion, diced
• 3 cloves garlic, minced
• 1 stalk celery, diced
• 1 cup peas
• 1 can creamed corn
• 3 pound ground beef or ground lamb
• 1/4 cup flour
• 2 cups beef or chicken broth
• 1 tablespoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon nutmeg
• 1 tablespoon Worcestershire sauce
• 1 tablespoons tomato paste
• salt and pepper to taste

DIRECTIONS

1. Cook potatoes. Mash with butter, salt and pepper. Set aside.
2. Preheat oven to 400F. Use 13 x 9 lasagne pan.
3. In large pot, heat olive oil. Add carrots, onion and celery. Season with salt & pepper. Cook on medium-low until softened, about 15 minutes.
4. Add garlic and Worcestershire sauce, stir and cook for 1 minute.
5. Remove vegetable mixture to bowl. Increase heat to medium – add tablespoon olive oil
6. Add ground beef, season with salt & brown.
7. Spoon off any excessive fat.
8. Add back vegetables.
9. Add flour and tomato paste stirring about 1 minute.
10. Add broth, thyme, rosemary, nutmeg. Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes.
11. Add peas and stir. Taste for salt & pepper, add if necessary.
12. Pour into 13 x 9 inch lasagne pan.
13. Spread creamed corn on top of meat & vegetable mixture.
14. Spread mashed potatoes on top.
15. Bake for 45 minutes until top is slightly browned and insides are bubbly.

Freezes well.

Yield: 13 x 9 lasagne pan