Shepherd’s Pie
Another family favourite - But this is personal one of my favourites. It is a go to for a CHEAP dinner. Not only is it simple, but it is a great way to use up any left over veggies to bulk it out. You can also swap some of the meat for beans or lentils to lower the cost even further!
INGREDIENTS
MEAT FILLING:
2 Tablespoons olive oil
80 g onion diced
500g ground beef or ground lamb
1 teaspoon dried rosemary
1 teaspoon dried thyme
85 g frozen peas
85 g frozen carrots
85 g frozen corn
3 cloves garlic minced
1 teaspoon salt
0.5 teaspoon pepper
360 g beef broth or bone broth
2 Tablespoons tomato paste
1 Tablespoon Worcestershire sauce
2 Tablespoons all-purpose flour
MASHED POTATO TOPPING:
900 g russet potatoes peeled, chopped
1 teaspoon garlic powder
0.5 teaspoon onion powder
Salt and pepper to taste
6 Tablespoons butter
60 g sour cream
60 g half and half
INSTRUCTIONS
MAKE MEAT LAYER:
Heat oil in a large skillet over medium-high heat, add the onions and cook for 3-5 minutes.
Add in ground beef or lamb, rosemary, thyme, salt, and pepper.
Cook for 6-8 minutes or until meat is browned.
Add in Worcestershire sauce and garlic, cook for 1 minute.
Add flour and tomato paste, stir until well combined.
Add in the broth and vegetables, bring to a boil.
Reduce to a simmer and cook for 5 minutes, occasionally stirring.
Remove from heat and set the mixture aside.
PREP OVEN:
Move the oven rack to the middle position and preheat the oven to 400 degrees F.
MAKE MASHED POTATO TOPPING:
Peel and chop potatoes and place them in a large pot.
Cover with water and bring to a boil, cook until fork-tender, about 10-15 minutes.
Drain water and let potatoes sit in the hot pot for about 1 minute to evaporate any remaining liquid.
Add butter, half and half, sour cream, salt, pepper, garlic powder, and onion powder.
Mash the potatoes and stir until smooth.
ASSEMBLE:
Add meat mixture to a 9x9 baking dish.
Spread meat mixture into an even layer.
Spoon the mashed potatoes on top and carefully spread them into an even layer.
BAKE:
Bake for 25-30 minutes, or until the edges of the potato layer begin to brown.