Shepard's Pie
Author: 
 
Ingredients
  • 6-7 small russet potatoes, pealed and cubed
  • ¼ cup milk
  • ½ stick of butter
  • 1 egg yolk
  • salt and pepper to taste
  • 2 tsp vegetable oil
  • 1 onion, chopped
  • 4 carrots, peeled and sliced
  • 2 cloves of garlic, minced
  • 1½ lbs of ground beef
  • salt & pepper to taste
  • 2 Tbsp all-purpose flour
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 cup chicken broth
  • 1 tsp dried rosemary
  • ½ tsp dried thyme
  • ½ cup frozen peas
Instructions
  1. Place pealed potatoes into a pot, and cover with water. Bring to a boil, and cook for about 10 minute or until fork tender. Drain, and return to pot. Add milk, butter, salt & pepper. Mash everything together. Add the egg yolk and mix into the mashed potatoes. Set aside until meat is ready.
  2. Preheat oven to 400 degrees F. While potatoes are boiling, heat oil in another pot. Add onions and carrots. Cook for about 5 minutes until onions are softened. Add the garlic and cook for another minute. Add the ground beef and cook until browned.
  3. Season meat mixture with salt & pepper. Add flour and thoroughly coat the meat with it. Cook for about 1 minute. Add the tomato paste, Worcestershire sauce, chicken broth, rosemary, and thyme. Bring to a boil, and cook for about 5 minutes. Add peas and cook for about 2 minutes until peas are hot.
  4. Pour meat mixture into a 11x7 glass baking dish. Cover meat mixture with mashed potatoes in an even layer. Add some texture to the top of the potatoes.
  5. Put dish into the oven, and bake for about 25 minutes until top is slightly golden and meat is bubbling a little. Remove from oven, and let cool for a few minutes. Serve and enjoy.
Recipe by Learn by Cooking at https://www.learnbycooking.com/shepards-pie/