Shepards Pie

The St Patty’s day must have!

Recipe by Kate Mayberry

Ingredients

Meat Mixture:

• 2 tablespoons canola oil

• 1 cup chopped onion

• 2 carrots, peeled and diced small

• 2 cloves garlic, minced

• 1 1/2 pounds ground meat (beef, lamb!or ground turkey- your choice!)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 3 tablespoons all-purpose flour

• 2 teaspoons tomato paste

• 1 cup chicken broth

• 1 tablespoon Worcestershire sauce

• 2 teaspoons freshly chopped rosemary leaves

• 1 teaspoon freshly chopped thyme leaves

• 1/2 cup fresh or frozen corn kernels

• 1/2 cup fresh or frozen English peas

Potato Mixture:

• 1 1/2 pounds russet potatoes or yukon gold

• 1/2 cup half-and-half

• 2 tablespoons butter

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly ground

• 1/2 cup shredded white cheddar cheese or Parmesan

  black pepper

• 1 egg

Directions:

For the potatoes:

Peel & dice. Cover in water and bring to a boil until tender. Drain them. In a big big bowl mix together butter, salt, cheese, cream and egg. Add drained potatoes and whip with an electric mixer until smooth.

For meat:

Sauté chopped onions and garlic in the oil for 5 mins.

Add the meat, cook until browned. Next add flour and stir. Cook for a minute. Next add tomato paste, broth, spices and worcheshire sauce. Mix it up and add the veggies.

Layer the meat on the bottom of a 9x13 pan. Top with mashed potatoes and bake at 400 for 20 mins.