Shepherd’s Pie

Ingredients

4 russet potatoes

1 cup heavy cream

1 cube butter

salt

pepper

1 egg 

1 onion chopped

5 cloves garlic minced

1 lb ground beef

2 Tbsp flour

1 Tbsp tomato paste

1 cup broth

1 tsp worcestershire sauce

2 tsp rosemary 

1 tsp thyme 

2 cups mixed vegs

Directions 

Peel the potatoes and cut into 8ths. 

Boil potatoes 20 minutes. 

Drain & mash with butter, cream, 1/2 tsp salt, 1/4 tsp pepper and egg

Saute onions and garlic, then add & brown the ground beef with 1/2 tsp salt & 1/4 tsp pepper

Stir in the flour

Mix in the tomato paste, broth, worcestershire, rosemary, thyme, mixed vegs and bring to a boil

Lower heat, cover and simmer for 10 mins

Spread evenly into an 11 by 7-inch glass baking dish. 

Top with the mashed potatoes

Bake 400 degrees for 30 minutes  

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Optional Filling

1/2 cup butter

1/3 cup all-purpose flour

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups broth

1 cup milk 

2 to 3 cups cut-up cooked chicken or turkey

1 1/2 cups frozen vegetables

In saucepan, melt 1/2 cup butter over medium heat

Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly

Stir in broth and milk. Heat to boiling, stirring constantly

Stir in chicken and mixed vegetables, then remove from heat

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