Shepherds pie

This was a long time favorite dish of mine as a youth. I had it at a restaurant once and it was truly disappointing so I vowed never to ruin this dish by doing anything but cooking it myself ever again.

Ingredients

Potatoes

2 potatoes peeled

Salt

4 tbsp melted butter

1/4 c milk

1/4 c sour cream

Black pepper

Beef Mixture

1 tbsp olive oil

1 onion chopped

2 carrots peeled and chopped

3 garlic cloves minced

1 tsp thyme

1 1/2 lb ground beef

1 c frozen peas

1 c frozen corn

2 tbsp flour

2/3 c chicken broth

1 tbsp fresh parsley

Steps

1. 1. Preheat oven to 400°

2. 2. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.

   

3. 3. Use a potato masher to mash potatoes until smooth.

4. 4. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper. Set aside

5. 5. In a large, ovenproof skillet over medium heat, heat oil

6. 6. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes

   

7. 7. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat

8. 8. Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.

   

9. 9. Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth

10. 10. Bring to a simmer and let mixture thicken slightly, 5 minutes

11. 11. Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired

    

12. 12. Garnish with parsley before serving

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