SHEPHERD’S PIE

I use this recipe every year to use up those leftover mashed potatoes. Great for after Thanksgiving or any holiday celebration.

Ingredients:

•  ¾ lb lean ground beef

• ¾ lb ground lamb (or more ground beef if you can’t find lamb)

• 1 yellow onion, diced small

• 4 cloves garlic, minced

• 2 carrots, peeled and diced small

• 4 sprigs of fresh thyme

• 2 sprigs fresh rosemary

• 1/3 cup tomato paste

• 1 tablespoon all-purpose flour

• ¾ cup beef stock

• Leftover mashed potatoes, at least 3 cups

• 1 cup shredded white cheddar cheese

Prep:

1. Heat your oven to 375 F

2. Melt two tablespoons of butter in a Dutch oven

3. Add the onions, carrots, garlic, thyme, and rosemary. Cook for about 10 minutes or until the onions are translucent and the carrots start to soften

4. Add your ground beef/lamb and cook until no longer pink

5. Drain off any extra fat

6. Season with salt/pepper to taste

7. Add the tomato paste and cook another few minutes

8. Sprinkle in the flour, then cook for an additional minute, mixing well

9. Add the beef stock and cook until the liquid thickens

10. Remove the rosemary and thyme sprigs

11. Transfer the mixture to a 3-quart casserole dish

12. Warm up your mashed potatoes on low heat in a saucepan and add in the white cheddar cheese until smooth

13. Place several large dollops of potato over the meat mixture, then spread out over the top to make an even layer    

14. Place the casserole dish on top of a foil-lined baking sheet, then put it in the oven for about 30 minutes, until the potatoes start to brown

15. Take out of the oven and let sit for 15 minutes

Enjoy!

Image source from the blog: Make It Dairy Free.
For their vegan shepherd’s pie recipe, click here.