Cottage “Shepherd’s” Pie

Serves: Four | Prep: 15 min | Cook: 50 min

Ingredients:

Shepherd’s Pie:
1.5 lbs potatoes, peeled and quarted
1/2 cup butter, room temperature
1 Tbsp olive oil
1 onion, chopped
1 lb ground beef
1 carrot, peeled and finely chopped
1 Tbsp fresh rosemary, minced
1 Tbsp fresh thyme, minced
1/2 tsp salt
1/4 tsp pepper
1 Tbsp worcestershire sauce
2 garlic cloves, minced
2 Tbsp flour
2 Tbsp tomato paste
1/2 cup red wine
1 cup beef stock
1/2 cup frozen peas
1-2 Tbsp fresh parsley, chopped

Directions:
Start with boiling the potatoes. In a large pot add potatoes, cover with cold water. Add 3 tsp salt to the pot, bring to the boil, reduce heat slightly and cook until fork tender, about 20 minutes.

Preheat oven 350F/180C.

Meanwhile, heat oil in a large skillet over medium high heat. Add onions, cook 3-5 minutes, until soft. Add ground beef, carrots, rosemary, thyme, salt and pepper. Cook until the meat is browned, 6-8 minutes, stirring occasionally. Add worcestershire and garlic, stir and cook for 1 minute. Add flour and tomato paste, stir until well incorporated. Add wine and cook until liquid evaporates. Add stock and peas, bring to the boil, lower heat and lightly simmer, 5 minutes, stirring occasionally.

Once the potatoes are done, drain, place back into the pot along with the butter and mash. Place mashed potatoes on top of the meat mixture, evenly. Rough up the potatoes with a fork to form peaks. Bake 30 minutes, until browned and bubbling. Garnish with fresh parsley.

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