SHEPHERD’S PIE
Ingredients
- 2 tbs olive oil
- 1 cup onion chopped
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 2 lbs beef or turkey
- 1 tsp kosher salt
- 1/2 tsp tomato paste
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp rosemary leaves - chopped
- 1/2 tsp thyme leaves - chopped
- 1/2 cup corn fresh or frozen kernels
- 1/2 cup peas fresh or frozen
- 3 cups mashed potatoes leftover - mashed
Instructions
- Preheat oven to 400°F, then in a large pan heat olive oil over medium heat. Add carrots and onions and cook until soft, about 5 minutes.
- Add the garlic and stir to combine. Add meat and cook, breaking up meat with a wooden spoon, until browned, about 6 minutes.
- Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
- Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
- Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly, about 5 minutes.
- Season with salt and pepper. Add the corn and peas to the meat mixture Transfer to a 9- to 10-inch deep-dish pie pan.
- Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
- Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
- Remove to a cooling rack for at least 15 minutes before serving. Yield: 8 servings. Makes: 8 servings
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