Shepherd's Pie

Filling Ingredients

2 lbs. Ground Chuck

2 tablespoons olive oil or avocado oil

2 bay Leaf

1 Medium onion chopped

2 stalks celery chopped

3 or 4 carrots diced into small pieces

4 cloves garlic minced

2 teaspoons salt

1 teaspoon pepper

2 tablespoons all pupose flour

1 cup beef broth

2 tablespoons tomato paste

2 teaspoons worcestershire sauce

1/2 teaspoon dried thyme

2 teaspoons fresh chopped rosemary

1/2 cup of frozen corn

1/2 cup of frozen Green Peas

Potato Topping Ingredients

3 lbs. Russet Potatoes

4 tablespoons butter

salt and pepper to taste

1/2 cup grated Parmesan cheese

Splash of milk

Shepherd's Pie

The Holy Trinity

Pie Filling

Directions

Preheat oven to 400F.

Heat oil in a large pot until shimmering. Add diced onions, carrots and celery and saute until vegetables are softened. Add salt, pepper and garlic and cook for an additional 3 minutes.

Add meat and cook until browned. Add flour to the mixture and stir well for about a minute or two until raw flour taste is cooked out of the flour.

Add tomato paste and Worcestershire sauce and stir. Add beef broth and stir until thickened. Add Rosemary, thyme and bay leaf and stir. Add frozen peas and corn.

For the potato topping, cut potatoes into small pieces and boil until fork tender. Drain water and add butter, salt, pepper, parmesan cheese and milk. Mash with a hand held mixer until smooth.

Pour pie filling into a 9 X 12 baker. Scoop potatoes on top of the pie filling and smooth evenly making sure to get all the way to the sides of the baking dish. Bake for about 25 minutes until potatoes start to brown on top.