Shepherd’s Pie

Serves: 4

Ingredients 

• 1 tbsp. vegetable oil (or other neutral cooking oil)

• 1 onion, divided, ½ diced into small pieces and ½ left uncut

• 1 carrot, peeled and diced

• 1 rib celery, diced

• 1 lb. ground beef

• 6 cloves garlic, divided, ½ minced and ½ left whole

• 1 tsp. Worcestershire

• 1 tbsp. tomato paste

• 2 tbsp. flour

• ¾ cup chicken or beef broth

• 1 cup frozen mixed vegetables

• Salt and pepper

• 2 lbs. potatoes, peeled and cut into 2” chunks

• 1/3 cup milk

• 6 tbsp. butter

• 6 oz. Cheddar cheese, grated

• Paprika, fresh thyme or chives to garnish (optional)

Directions

1. Preheat oven to 375 degrees Fahrenheit.

2. In a large pan, heat 1 tbsp. of vegetable oil over medium heat. Add the diced onion, carrot, and celery, and cook until softened. Add the ground beef, 3 cloves of minced garlic, and Worcestershire, and cook until the beef is browned. Then add the tomato paste and flour and cook for another few minutes. Add the chicken broth and frozen vegetables and simmer the mixture until lightly thickened. Season with salt and pepper to taste.

3. Meanwhile, in a large pot, add the potatoes, the whole garlic cloves, and the remaining ½ onion, and fill the pot with water until everything is covered. Set the pot over medium heat and slowly bring to a boil. Continue to cook until you can easily break the potatoes with a fork. Then, drain, and return the potatoes, onion, and garlic to the pot. Add the milk, butter, and cheddar, and combine with electric mixer or potato masher. Season with salt and pepper to taste.

4. Assemble casserole: pour meat mixture into an 8x8 casserole dish. Then, spread the cheesy mashed potatoes evenly on top of the meat mixture. Run a fork over the top of the potatoes to create ridges and sprinkle with paprika and thyme, if desired. Bake for 30 minutes until warmed through and starting to brown on top. Serve warm.