Try This Shepherd’s Pie For St. Patrick’s Day

Potato Topping

• 1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
• 8 tablespoons unsalted butter -1 stick
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup parmesan cheese

Directions

Meat Filling

• In a large skillet, add the oil and place it over medium-high heat for two minutes. Then add the onions and cook for five minutes, stirring occasionally.
• Next add the ground beef (or ground lamb) to the skillet. Break it apart with a wooden spoon. After that, add your parsley, rosemary, thyme, salt, and and pepper and stir it all well. Cook for six to eight minutes, until the meat is browned, stirring occasionally.
• Stir in the Worcestershire sauce and garlic and cook for one minute.
• Add your flour and tomato paste. Stir until well incorporated and there are no clumps of tomato paste.
• Next, add your broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer for five minutes, stirring occasionally.
• Set the meat mixture aside for the time being and preheat your oven to 400 degrees.

• Place your potatoes in a large pot of water and boil, then reduce to a simmer. The potatoes should be fork tender after about 10-15 minutes.
• Drain the potatoes in a colander then return them to the hot pot and let them rest for a minute to evaporate any remaining liquid.
• Add butter, half & half, garlic powder, salt, and pepper. Next, mash the potatoes and stir until all the ingredients are mixed together.
• Finally, add your parmesan cheese and stir until well combined.

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Casserole Assembly