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Shepherd’s Pie

“If you are in a hurry, pre-made mashed potatoes in the deli section of the grocery store works well in this recipe.”

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

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