Shepherd’s Pie

This scrumptious Shepherd’s Pie is memorable and soul-satisfying. Try this recipe, it’s absolutely worth the time and effort. 

Filling

(Makes two pies)

• 2 lbs ground beef,
• 1 tbsp olive oil,
• 6 garlic cloves, crushed,
• 2 small onions, diced,
• 5 tbsp parsley flakes,
• 2 bay leaves,
• 2½ cups vegetable broth,
• 1 can diced tomatoes,
• ½ tsp thyme,
• 8 rosemary leaves, chopped,
• 3 carrots, chopped and boiled,
• 1½ cups peas,
• 1½ tsp salt,
• 1 tsp pepper.

Topping

• 6 large potatoes, peeled, boiled, and drained,
• 1 cup half-and-half,
• ½ cup (1 stick) butter,
• salt and pepper, to taste,
• paprika, to sprinkle on top.

Preparation

1. Prepare the Filling: In a large skillet, combine the beef, oil, garlic, onions, parsley, and bay leaves. Cook to brown the meat. Add the broth, tomatoes, thyme, rosemary, boiled carrots, peas, salt, and pepper. Mix until well combined, heat thoroughly.
2. Coat bottoms of two glass pie dishes with olive oil. Add the meat-vegetable mixture, mounding it up.
3. Make the Topping: Mash boiled potatoes with the half-and-half, butter, and salt and pepper to taste.
4. Layer mashed potatoes on top of the meat filling. Top with the remaining 1 tablespoon butter and sprinkle with paprika.
5. Bake at 350 degrees for 35 minutes or until potato layer is brown and crusty.

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