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!