Delicious! Shepherd's Pie

You will notice I have given you some leeway on the amount of meat, veg, and potatoes.  This meal is often made with leftovers so use what you have, and make as much as you want.  Using more meat means you want more veg to balance the ingredients.  This is a very forgiving recipe though, so ... as I say, use what you have!


Shepherd's pie

Filling

• 1 onion, diced
• 2 cloves of garlic, minced
• 1 to 1-1/2 lbs ground beef or turkey
• 2 - 3 cups frozen peas and carrots
• 1 tsp pepper
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 3/4 cup of beef broth
• 2 tbs tomato paste
• Potato Topping
• 2 large (or 3-4 medium) potatoes 
• 1/4 tsp garlic
• 1/4 cup milk (if you sub almond milk, be sure it's regular not vanilla!)
• 1 tbs butter

COOK THE POTATOES:  Start by peeling and cutting the potatoes into chunks.  Put the potatoes in a pot and add enough water to cover.  Bring to a boil over high and then dial it back to medium, keeping them on a low boil. Cook until easily pierced with a fork, about 15 minutes.

Meat filling layer

PREPARE THE FILLING:  While the potatoes are cooking, preheat oven to 350.  Brown the ground meat in a large skillet.  When it's about halfway done, add the onion and garlic.  Continue cooking until meat is crumbly and onions are soft.  Add remaining filling ingredients and mix well.  Simmer 5 minutes or until potatoes are mashed. 

Potato layer

MASH THE POTATOES:  Drain the potatoes.  Mash (or whip with a mixer), adding the garlic, milk and butter.  Spoon over the meat mixture.

ASSEMBLE:  Pour the meat mixture evenly into a square baking dish.  Spoon the mashed potatoes over the top, making an even layer that entirely covers the meat mixture.

Bake at 350 about 30 minutes.  Allow to stand about 5 minutes after removing from the oven.

Note:  I sometimes prepare mine ahead and store covered in the fridge until ready to heat.  If you do that, you will want to heat it covered in foil for 30 minutes and then uncover and continue heating for 15 minutes.