Ingredients
Brown the beef; drain
This is Katie's recipe, well pre-vegetarian Katie. It's definitely a labor of love as it takes a good while to make, but it's so worth it, especially if you're married to a carnivore who's been outside staining the deck all day & who, prior to dinner, has ingested nothing but countless bottles of Mexican Coke all day.
Shepherd's Pie
Ingredients:
1 1/2 lbs lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1/4 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dried thyme (or ½ tablespoon fresh thyme)
2 cups organic beef broth
2 teaspoons Worcestershire sauce
1 bay leaf
1/2 cup finely diced carrots
1/2 cup canned peas
Garlic Mashed Potatoes:
10-12 small/medium red potatoes, cut in half
6 cloves garlic, peeled and lightly crushed
3/4 cup milk
4 tablespoons butter
salt and pepper
1 egg, lightly beaten
1 cup shredded cheese
Directions:
In large skillet over medium heat, cook ground beef until brown. Drain the fat.
Add onions and garlic; cook until softened.
Stir in flour, pepper, salt, thyme.
Add broth, Worcestershire sauce, bay leaf and carrots.
Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.
Stir in peas.
Add salt to taste.
Remove bay leaf.
Spread mixture in 10 x 13 baking dish.
Let cool slightly.
Garlic Mashed Potatoes:
In boiling salted water, cook potatoes with garlic until tender.
Drain well and mash.
Beat in milk, butter, salt and pepper.
Reserve 1 tbsp. of beaten egg; beat remainder into potatoes.
Spread over meat mixture; brush with reserved egg.
Sprinkle cheese on top.
Bake in 400 oven for 25 minutes or until bubbling.