Ingredients: |
Ingredients: 2 lbs. russet potatoes
¼ cup half-n-half
2 oz. unsalted butter
kosher salt, pepper
1 egg yolk
2 T. canola oil
1 cup chopped onion
3 cloves garlic, minced
3 carrots, peeled and diced small
2 lbs. ground beef
salt, pepper for meat
2 T. all purpose flour
2 tsp. tomato paste
1 cup chicken broth
1 tsp. Worcestershire sauce
2 tsps. freshly chopped rosemary
1 tsp. freshly chopped thyme
½ cup corn kernels - fresh or frozen
½ cup peas - fresh or frozen
½ cup peas
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Directions: |
Directions:Peel and dice potatoes. Place in a
saucepan to boil until tender 10-15 minutes.
Place the half-n-half and butter in microwave for
35 seconds to heat. Drain the potatoes and then
add the milk and butter, salt and pepper. Mash
until smooth. Stir in the egg yolk.
Preheat oven to 400º F.
Prepare the filling:
In a skillet saute the onion and carrots in oil
for 3-4 minutes. Add the garlic.
Add the meat, salt and pepper and cook until
browned through, about 3 minutes.
Sprinkle in the flour and toss to coat for another
minute. Add the tomato paste, broth, Worcestershire
sauce, herbs and stir to combine.
Bring to a boil, reduce to low and simmer for 12 minutes
until sauce thickens slightly.
Add the corn and peas to the mixture and spread
evenly into an 11x7 inch glass baking dish. Top with
the mashed potatoes. Place on a parchment lined
sheet pan and bake for 25 minutes or until potatoes
start to brown.
Remove from oven and cool for 15 min before serving. |
This recipe for Shepherd's Pie is from