Shepherd’s Pie

🧂 Ingredients

• 3 potatoes
• 2 tablespoons olive oil
• 1 cup white onion

  diced
• 1 pound ground beef
• 1 teaspoon salt

  divided
• 1 teaspoon pepper

  divided
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon minced garlic
• 1 teaspoon fresh parsley

  diced
• 1 tablespoon Worcestershire sauce
• 2 tablespoons flour
• 1 cup beef broth
• 1 cup frozen mixed vegetables

  peas, carrots, and corn.
• 8 tablespoons butter
• ⅓ cup half & half cream
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ cup cheese shredded

Instructions

• 1 Wash, peel, and chop the potatoes. Place them in a pot with enough water to just
  cover them. Bring the potatoes to a boil over high heat, then reduce and simmer
  until the potatoes are tender when stabbed with a fork.
• 2 Once the potatoes are soft enough, strain them and set aside.
• 3 Heat the olive oil in a skillet over medium heat.
• 4 Once hot, add the onions to sautee for 2-3 minutes.
• 5 Add the ground beef to the pan and cook until browned, stirring frequently.
• 6 Add ½ teaspoon of salt, ½ a teaspoon of pepper, rosemary, thyme, garlic, and
  parsley to the mixture. Stir to combine.
• 7 Mix in Worcestershire sauce and flour to evenly coat the beef.
• 8 Stir in beef broth and frozen veggies. Bring to a boil, reduce heat, and simmer
  until the sauce thickens and the vegetables soften.
• 9 Meanwhile, mash the potatoes with butter, cream, ½ teaspoon salt, ½ teaspoon
  pepper, garlic powder, and onion powder until creamy.
• 10 Fold in the cheese until melted and incorporated.
• 11 Evenly spread the ground beef mixture into a greased baking dish.
• 12 Spread a thick, even layer of the mashed potatoes on top.
• 13 Bake for 15-20 minutes at 350F. Remove from the oven when the potatoes have a
  golden brown crust, and the filling is bubbling.
• 14 Serve with a sprinkling of fresh herbs, and enjoy!

Nutrition Info