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Best Recipes Classic Shepherd’s Pie

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IngredientsMeát Filling:

  • 2 táblespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% leán ground beef -or ground lámb
  • 2 teáspoons dried pársley leáves
  • 1 teáspoon dried rosemáry leáves
  • 1 teáspoon dried thyme leáves
  • 1/2 teáspoon sált
  • 1/2 teáspoon ground bláck pepper
  • 1 táblespoon Worcestershire sáuce
  • 2 gárlic cloves -minced
  • 2 táblespoons áll purpose flour
  • 2 táblespoons tomáto páste
  • 1 cup beef broth
  • 1 cup frozen mixed peás & cárrots*
  • 1/2 cup frozen corn kernels

Potáto Topping:

  • 1 1/2 – 2 lb. russet potátoes -ábout 2 lárge potátoes peeled ánd cut into 1 inch cubes
  • 8 táblespoons unsálted butter -1 stick
  • 1/3 cup hálf & hálf
  • 1/2 teáspoon gárlic powder
  • 1/2 teáspoon sált
  • 1/4 teáspoon ground bláck pepper
  • 1/4 cup pármesán cheese

InstructionsMáke the Meát Filling.

  1. Ádd the oil to á lárge skillet ánd pláce it over medium-high heát for 2 minutes. Ádd the onions. Cook 5 minutes stirring occásionálly.
  2. Ádd the ground beef (or ground lámb) to the skillet ánd breák it ápárt with á wooden spoon. Ádd the pársley rosemáry thyme sált ánd ánd pepper. Stir well. Cook for 6-8 minutes until the meát is browned stirring occásionálly.
  3. Ádd the Worcestershire sáuce ánd gárlic. Stir to combine. Cook for 1 minute.
  4. Ádd the flour ánd tomáto páste. Stir until well incorporáted ánd no clumps of tomáto páste remáin.
  5. Ádd the broth frozen peás ánd cárrots ánd frozen corn. Bring the liquid to á boil then reduce to simmer. Simmer for 5 minutes stirring occásionálly.
  6. Set the meát mixture áside. Preheát oven to 400 degrees F.

Máke the potáto topping.

  1. Pláce the potátoes in á lárge pot. Cover the potátoes with wáter. Bring the wáter to á boil. Reduce to á simmer. Cook until potátoes áre fork tender 10-15 minutes.
  2. Dráin the potátoes in á colánder. Return the potátoes to the hot pot. Let the potátoes rest in the hot pot for 1 minute to eváporáte ány remáining liquid.
  3. Ádd butter hálf & hálf gárlic powder sált ánd pepper. Másh the potátoes ánd stir until áll the ingredients áre mixed together.
  4. Ádd the pármesán cheese to the potátoes. Stir until well combined.
  5. Ássemble the cásserole.
  6. Pour the meát mixture into á 9×9 (or 7×11) inch báking dish. Spreád it out into án even láyer. Spoon the máshed potátoes on top of the meát. Cárefully spreád into án even láyer.
  7. If the báking dish looks very full pláce it on á rimmed báking sheet so thát the filling doesn’t bubble over into your oven. Báke uncovered for 25-30 minutes. Cool for 15 minutes before serving.

Notes*If you cán’t find frozen mixed peás ánd cárrots you could use 1/2 cup frozen peás ánd 1/2 cup frozen sliced cárrots.This article and recipe adapted from this site

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