Shepherd’s Pie Recipe

Yum! I assembled it just fine in an 8x8 dish. I substituted wine for broth and didn't add as much salt. ~ Large saucepan — cover 2lb chopped russet 🥔 with cold water and bring to boil. Cook until tender, 12-15 mins. Drain and mash. Add ¾ cup warm heavy cream and ~½ tsp 🧂. Then mash in ¼ c. parmesan & a large lightly-beaten 🥚. Large skillet — 1 tbsp oil over medium. Brown 1lb lean ground beef. Season with 🧂 (~1 tsp) and ½ tsp pepper. Add medium finely chopped 🧅, saute to soften, then add 2 minced 🧄 cloves. Stir another minute. Sprinkle w/ 2 tbsp flour and stir another min. A film will form at the bottom of the pan. Stir in ½ c. 🍷, scraping to deglaze. Add 1 c. beef broth, 1 tbsp 🍅 paste, 1 tbsp Worcestershire. Add 1 ½ cups frozen veggies, bring to light boil, season with another ½ tsp 🧂 and ¼ tsp pepper, or to taste. Reduce heat to simmer, cover, cook 10 mins until sauce is slightly thickened. Transfer meat mixture to 11x7 or 9x9 dish. Scoop mashed potatoes on top and spread evenly. Make sure to seal the edges to prevent overflow. Drizzle w/ 2 tbsp melted 🧈. Place foil underneath dish to catch drips and bake at 400⁰ on center rack for 25-30 mins until potatoes start to turn golden. Cool 15 mins before serving.

Classic and comforting. Love how pretty and presentable this meal is in a casserole dish. My toddler ate this for the first time, and loved it! Kid-approved!