Shepherd’s Pie

Ingredients:
1 1/2 pounds potatoes, peeled and cut
2 carrots, peeled and diced
1 onion, diced
4 tbsp butter
1/4 cup heavy cream
2 tbsp sour cream
Salt + pepper to taste
2 garlic cloves, minced
1 1/2 lbs ground beef/lamb
2 tbsp flour
2 tsp tomato paste
1 tsp Worcestershire sauce
1 cup chicken stock
2 tsp rosemary
1 tsp thyme
1/2 cup corn
1/2 cup peas

Instructions:

Boil potatoes in salted water until cooked. Drain, then mash and add the butter, heavy cream and sour cream. Season to taste. Set aside.

In a large saucepan, heat oil and add the onion and carrots. Sauté on medium heat for 3 mins. Add the garlic and sauté for another minute. Add the meat and cook through. Add the flour and combine. Add the tomato paste, Worcestershire sauce and chicken stock and stir. Season with salt and pepper. Add the rosemary and thyme. Simmer 10-15 minutes. Preheat oven to 400 degrees.

Add the corn and peas and mix thoroughly. Take off heat and pour into a baking dish. Top the meat mixture with the mashed potatoes. Bake for 25 minutes, or until golden brown on top. Enjoy!