Shepherd’s Pie is another one of my favourite comfort foods, especially in the winter.
Easy Shepherd’s Pie
Ingredients:
1 lb lean ground beef
10 medium white or cremini mushrooms, chopped
1 medium onion, finely chopped
2 cloves garlic, sliced
½ tsp dried marjoram
½ tsp dried thyme
¼ tsp black pepper
3 tbsp all-purpose flour
1 ½ cups beef stock
2 tsp Worcestershire sauce
2 tbsp tomato paste
1 cup frozen peas
1 cup frozen corn niblets
6 medium potatoes, peeled and cut into cubes
¼ cup chicken stock
¼ cup milk
2 tbsp dry bread crumbs
2 tbsp parmesan cheese
Directions:
In a large skillet, cook beef over medium heat, breaking up with the back of a wooden spoon until no longer pink. Add mushrooms, onion, garlic, thyme, marjoram and pepper. Cook for 5 minutes or so. Sprinkle with flour, stir in beef stock, tomato paste and Worchestershire sauce. Bring to a boil, then reduce heat and simmer for about 10 minutes. Season with salt if necessary.
Meanwhile, cook peas and corn in a separate small pot of boiling water. In a large pot of boiling salted water, cook potatoes under tender (for mashed potatoes). Drain and mash until smooth, adding stock and milk.
Spread meat mixture in a baking dish (8 x 12” dish). Add a layer of corn and peas. Spoon potato over peas and corn, spreading gently.
In a small bowl, mix bread crumbs with parmesan. Sprinkle on top of shepherd’s pie.
Bake in preheated oven at 375 F for about 30 minutes.
Enjoy!
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