Shepherd’s Pie

Yield: 8 servings

Active Time: 45 minutes     Total Time: 90 minutes


3-4 c. mashed potatoes

                2 T. canola oil

                1 c. chopped onion

                2 cloves garlic, minced

                1 1/2 pounds ground meat

                1 tsp. kosher salt

                1/2 tsp. freshly ground black pepper

                2 T. all-purpose flour

                1 c. chicken broth

                1 tsp. Worcestershire sauce

                2 tsp. freshly chopped rosemary leaves

                1 tsp. freshly chopped thyme leaves

1 c.  frozen mixed vegetables


[For the Pie]

  1. Preheat the oven to 400 degrees F.
  2. Place the sunflower oil into a medium dutch oven and set over medium high heat. Once the oil shimmers, add the onion and sauté just until the onions begin to take on color, ~ 3 to 4 minutes.
  3. Add the garlic and stir to combine.
  4. Add the ground meat, salt and pepper and cook until browned and cooked through, ~ 3 minutes.
  5. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
  6. Add the chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
  7. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  8. Add the vegetables.
  9. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
  10. Place on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
  11. Remove to a cooling rack for at least 15 minutes before serving.

Notes: Used ground beef and beef broth for the test recipe.  Worked decently, but not as good as lamb will be. Used ground pork w/ mushrooms. Delicious.