Sheperd's Pie

[Darkline]

Meat filling:

1 tablespoon butter
1 kg Ground Beef or Ground Lamb or a mix of both
1 lg onion diced small
2 cloves Garlic, minced.
2 stocks celery chopped
2 carrots diced
1 c peas
2 tbsp fresh chopped thyme
1 tsp Oregano
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 1/4 cup beef stock (I recommend Better Than Bouillon concentrated paste)
Salt and Pepper to taste

Potato topping:

6 medium potatoes
1/4 cup sour cream
2 tbsp butter
1/2 cup grated Parmesan

In a large skillet saute onions in butter on med-low heat until soft, add garlic and cook for another 2 mins.

Add beef and brown. Drain fat.

Add 1/4 cup of beef stock to the meat and add the veggies. Cover and cook until carrots are tender.

Add 1 cup of beef stock to the meat/veggies as well as the herbs/salt/pepper, Worcestershire sauce and Dijon mustard. Reduce heat to a low simmer and cook, covered, until the majority of the moisture is absorbed.

Mash the cooked potatoes with the butter and the sour cream until smooth, then fold in the cheese.

Put meat mixture into a rectangular baking dish. Spread the mashed potatoes over top and bake until top is golden. If the potato topping isn't brown enough, finish under the broiler.

[Casper]

I grew up having shepherd's pie the night after a beef roast with the leftover roast chopped up instead of ground meat. It's a great rollover meal, try it sometime!

Haven't made a shepherd's pie in a while, I'm going try your recipe except with chopped roast. Thanks.