Easy Shepherd’s Pie

MEAT FILLING:

• 2 tablespoons olive oil

• 1 cup chopped yellow onion

• 1 lb. 90% lean ground pork -or ground beef or Lamb (I don't eat beef, but you can!)

• 2 teaspoons dried parsley leaves

• 1 teaspoon dried rosemary leaves

• 1 teaspoon dried thyme leaves

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 tablespoon Worcestershire sauce

• 2 garlic cloves -minced

• 2 tablespoons all purpose flour

• 2 tablespoons tomato paste

• 1 cup beef broth

• 1 cup frozen mixed peas & carrots*

• 1/2 cup frozen corn kernels

POTATO TOPPING:

• 1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes

• 8 tablespoons unsalted butter -1 stick

• 1/3 cup half & half

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/4 cup parmesan cheese

MAKE THE MEAT FILLING.

• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

• Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

• Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

• Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

• Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

• Set the meat mixture aside. Preheat oven to 400 degrees F.

MAKE THE POTATO TOPPING.

• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

• Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

• Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

• Add the parmesan cheese to the potatoes. Stir until well combined.

ASSEMBLE THE CASSEROLE.

• Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

• If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.