How to Make Shepherd's Pie
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In a large pot, boil the potatoes in water to cover until fork tender, and then drain the water. Add the butter, sour cream, milk, salt, and pepper to taste. Mash the potatoes with a potato masher or mixer until you reach your favorite mashed potato consistency. Set aside. In a large skillet, brown the ground beef along with the onions and garlic. Drain any excess grease. To the same skillet, add 2 cups of frozen vegetables, then cook for about 5 to 7 minutes, stirring occasionally. Sprinkle the flour over the meat and veggies and stir to mix. Add the tomato paste and stir to mix it in. Then add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf. Bring to a simmer and then reduce heat to low. Cook uncovered for 10 minutes, adding additional broth if necessary to prevent the meat from drying out. Remove from heat. Spread the meat mixture in an even layer in a 9×13-inch baking dish that has been sprayed with nonstick spray. Make sure to remove the bay leaf before adding the beef mixture to the dish. Top the meat with the mashed potatoes, making an even layer of potatoes. Line a baking sheet with parchment paper and set your casserole dish on the baking sheet in case anything bubbles over as the shepherd’s pie is cooking. Place the dish in the oven and bake at 350°F. Bake for 30 minutes until golden brown and bubbly. After baking, you can place the dish under the broiler for a few minutes to brown the potatoes more if necessary.
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Recipe by: Salt & Lavender- Natasha Bull
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