• Shopping List
• Meal Planner

Shepherds Pie Version 2

Ingredients

• Onion powder
• 2 garlic minced
• 1 pound ground
• 1 1/2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1 tablespoon dark brown sugar
• 1/2 cup fresh or frozen English peas
• 1/2 cup Corn
• Mashed Potatoes
• 1 1/2 pounds yukon gold potatoes peeled
• 1/2 cup milk
• 2 ounces butter
• Kosher salt to taste

Directions

In a large heavy pot, season and brown meat

Once cooked, sprinkle flour over top and mix until combined.

Add in tomato paste, beef broth, and Worcestershire sauce. Mix until the tomato paste is well incorporated.

Let simmer on the lowest heat setting partially covered while you make the mashed potato topping.

Preheat oven to 400 degrees.

Mash potato’s with butter, salt and milk

Uncover the beef filling and increase heat a little bit (still keeping it on low). Add in brown sugar and frozen peas. Stir until peas are warm.

Transfer beef filling to a heat safe dish, I used my cast iron skillet. Use the back of a wooden spoon to make sure the filling is evenly spread. Now top with the mashed potatoes and again make sure it's evenly spread. I like to give it one good back and forth motion with the back of a spoon across the entire top of the dish to create some texture (see photos below).
Bake for 20 minutes. Let cool for 2-3 minutes before serving (optional: top with parsley) and enjoy1