Shepherd's Pie

  • 2 tablespoon butter
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups frozen peas, carrots, and corn
  • 1 teaspoon black pepper
  • 1.5 lb  ground beef or 1 lb lamb
  • 1 tsp thyme
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 3/4 cup beef stock
  • 4 cups mashed potatoes
  • 1 egg, beaten
  1. Pre-heat oven to 400°F.
  2. Melt the butter in a large skillet over medium heat. Add the onion, garlic, vegetables, thyme and cook, stirring often, until the onions are translucent and the carrots are just tender, about 10 minutes.
  3. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink.
  4. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the pepper and flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly.
  5. Remove from heat and pour into 9" x 13" pan.
  6. Spoon or pipe the mashed potatoes over top. Brush with egg.
  7. Bake for about 20 minutes or until the potato is browned on top.