Shepherd’s Pie

Nothing beats the cozy charm of a Shepherd’s Pie on a cold winter day. The perfect comfort food for those cold evenings! Shepherd’s Pie Ingredients: 2-3 tbsp olive oil 1 lb ground beef or ground lamb 1 medium chopped yellow onion 1 large diced carrot 1 rib chopped celery 2 cloves of minced garlic 2 tbsp tomato paste 2 tbsp Worcestershire sauce Salt, pepper 1 tsp dried oregano 1 tsp dried parsley Fresh thyme leaves or 1 tsp dry thyme 1 1/2 cup beef broth 1 cup frozen peas For the Mashed Potato: 5 medium potatoes 4 tbsp butter 1 cup mozzarella cheese 1/4 cup Parmesan cheese 1/2 cup milk Salt, pepper Instructions: Heat the olive oil in a medium pan over medium-high heat, add the ground beef and brown it for 4-5 min while smashing with a wooden spoon. Add chopped onions and cook for 2-3 min. Then add carrot, garlic, celery, and tomato paste and saute for another 4-5 minutes, stirring occasionally. Add salt, pepper, oregano, parsley and thyme and stir well. Add Worcestershire sauce and beef broth stir and bring to a simmer. When the sauce begins to bubble, reduce the heat to low, cover the pan with a lid and cook for 4-5 min. Add the frozen peas and cook for 4-5 until the peas are cooked. Remove from the heat and set aside. Preheat the oven to 400F. Meanwhile, In a large pot, boil potatoes until tender. Remove the skins and press the potatoes through a potato ricer or using a potato masher mash them and return to the pan. Add butter, warm milk, mozzarella and parmesan, salt and pepper and mix. Pour the meat filling into 9x9 inch baking dish or 9 inch cast-iron pan and spread evenly. Top with mashed potato and gently spread out evenly. Add some parmesan cheese. Bake for 20-25 until until the top golden brown. Let it sit 15-20 min before serving. Bon appetit!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a medium pan over medium-high heat, add the ground beef and brown it for 4-5 min while smashing with a wooden spoon. Add chopped onions and cook for 2-3 min. Then add carrot, garlic, celery, and tomato paste and saute for another 4-5 minutes, stirring occasionally. Add salt, pepper, oregano, parsley and thyme and stir well.

Step 2

Add Worcestershire sauce and beef broth stir and bring to a simmer. When the sauce begins to bubble, reduce the heat to low, cover the pan with a lid and cook for 4-5 min. Add the frozen peas and cook for 4-5 until the peas are cooked. Remove from the heat and set aside.

Step 3

Preheat the oven to 400F.

Step 4

Meanwhile, In a large pot, boil potatoes until tender. Remove the skins and press the potatoes through a potato ricer or using a potato masher mash them and return to the pan. Add butter, warm milk, mozzarella and parmesan, salt and pepper and mix.

Step 5

Pour the meat filling into 9x9 inch baking dish or 9 inch cast-iron pan and spread evenly. Top with mashed potato and gently spread out evenly.

Step 6

Add some parmesan cheese. Bake for 20-25 until until the top golden brown.

Step 7

Let it sit 15-20 min before serving.

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