Shepherd’s Pie
- 2-3 lb potatoes
- 2 T butter
- 1/2 cup milk
- 1 T olive oil
- 1 onion chopped
- 1 large carrot cut into small pieces
- 1 celery stick cut into small pieces
- 2 garlic cloves crushed
- 2 lb ground beef
- 2 T tomato paste
- 14 oz canned diced tomatoes
- 1 T Worcestershire sauce
- 3/4 cup beef stock
- 1 cup frozen peas
- 1/2 cup grated cheese
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Preheat oven to 425F.
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Bring large pot of water to boil. Peel and quarter potatoes, then add to boiling water and cook for 15 minutes or until soft. Mash with butter and milk. Set aside.
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Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery. Cook, stirring occasionally, for 5 mins or until onion softens. Add garlic and cook for 30 secs or until fragrant. Add ground beef and cook, stirring with a wooden spoon to break up any lumps, for 8 mins or until browned. Add tomato paste, diced tomatoes, Worcestershire sauce and beef stock and bring to a simmer. Reduce heat to medium-low and cook for 15 mins or until mixture thickens slightly. Stir in peas. Set aside for 15 mins to cool.
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Spoon beef mixture into baking dish. Top with mashed potato and cheese. Bake uncovered for 10-15 mins or until golden.
