Directions: |
Directions:Assemble the casserole.
1. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the
onions. Cook 5 minutes, stirring occasionally.
2. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden
spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8
minutes, until the meat is browned, stirring occasionally.
3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
4. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato
paste remain.
5. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then
reduce to simmer. Simmer for 20 minutes, stirring occasionally.
6. Set the meat mixture aside. Preheat oven to 400 degrees F.
1. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil.
Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
2. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest
in the hot pot for 1 minute to evaporate any remaining liquid.
3. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all
the ingredients are mixed together.
4. Add the parmesan cheese to the potatoes. Stir until well combined.
1. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even
layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
2. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling
doesn’t bubble over into your oven. Sprinkle shredded cheddar cheese over top. Bake uncovered for 25-30 minutes.
** Cool for 15
minutes before serving. |
This recipe for Shepherds Pie is from