Shepherd’s Pie
Shepards Pie
Ingredients:
- 2 pounds of minced Grass Fed Beef
- 2 tbsp of extra virgin olive oil
- 1 large yellow onion, diced
- 1 tsp of sea salt
- 1 tsp of freshly ground pepper
- 1 tbsp of smoked paprika
- 1 tsp of fresh thyme, finely chopped
- 1 tsp of rosemary, finely chopped
- 1 carrot, diced
- 1 small can of corn
- 1 small can of peas
- ½ cup of beef broth
- 2 to 3 pounds of Yukon Gold or Russet potatoes, peeled and chopped
- 4 cloves of garlic, minced
- 3 tbsp of softened butter
- ½ cup of whole milk
Directions:
- In a large frying pan heat the olive oil on medium-high heat.
- Saute the onion for 2-3 minutes until it begins to soften. Add half of the garlic and the minced beef. Reduce to medium heat and cook for 3 to 5 minutes, stirring occasionally. Add the herbs, carrots, corn and peas. Cook for an additional 5 minutes and set the meat mixture aside.
- Meanwhile, place the potatoes, salt and remaining garlic in a large pot. Fill with cold water to 1 inch above the potatoes. Turn the heat to high until the water is boiling. Reduce the heat to medium and cook for 12 minutes, or until the potatoes are tender.
- Drain the potatoes and return to the pot. Reduce the heat to low. After 1 minute remove the pot from the heat entirely. Add in the mild and butter, mash until the desired consistency. Salt to taste.
- Serve the meat and add potatoes on top.