shepherd’s pie

Ingredients

Ingredients:

1 lb. Ground Beef

3 Large Carrots diced

1 Large Onion diced

4 Cloves Garlic minced

1-6oz Can Tomato Paste

¼ Worcestershire Sauce

2 Cups Beef Stock

1 tsp Sea Salt

¼ tsp Black Pepper

4 Medium Yellow Potatoes peeled and cubed

2 Tbsp Butter

2 Tbsp Corn Starch

¼ Cup Water

1 Cup Cheddar Cheese shredded

Directions

Pre-heat oven to 350°.

Boil a large pot of salted water. Once boiling, add the peeled and cubed potatoes and cook until fork tender.

While potatoes boil, gently sauté onion and carrots in a large heat-proof skillet, until tender. Add garlic and cook an additional 2 minutes.

Add ground beef and cook until no longer pink.

To the same pan, add the tomato paste, Worcestershire sauce, beef stock, sea salt, and pepper. Bring to a simmer.

In a small bowl, combine the cornstarch and water. Mix until dissolved and then add mixture to the meat stirring in thoroughly. Sauce should begin to thicken.

Drain potatoes and mash together with the butter. (Use a little milk to thin if necessary.)

Spoon potatoes onto meat mixture. Spread as best as possible, it’s okay if it mixes a bit.

Sprinkle shredded cheddar on top of potatoes. Bake uncovered for 15 minutes. Place pan under broiler for 2 minutes to brown on top if desired.