Shepherd’s pie

🧂 Ingredients

• 3-4 large russet potatoes
• ½ cup salted butter
• ⅓ cup grated parmesan cheese
• ½ cup whole milk
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1½ pounds ground beef
• 1 tablespoon dried garlic
• ½ tablespoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon steak sauce

  such as A1
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup frozen peas
• 1 cup frozen carrots

Instructions

• 1 Peel and dice the potatoes into small chunks and add to a large pot and cover
  with water.
• 2 Bring the water to a boil and reduce it to a simmer. Cook for 15 to 18 min (
  depending on the size of your chopped potatoes) or until a knife can cut through
  a piece of potato easily.
• 3 Drain the potatoes and place them back in the pot and mash the potatoes with a
  potato masher.
• 4 When most of the potatoes are broken up, add the butter, milk, parmesan cheese,
  garlic, and pepper. Continue mashing the potatoes until they are smooth.
• 5 Preheat the oven to 350°F.
• 6 Add the olive oil to a large skillet and fry the chopped onions until soft.
• 7 Add ground beef and cook until browned.
• 8 Add the garlic, parsley, thyme, rosemary, salt, and black pepper and stir.
• 9 Sprinkle in the flour and mix until well combined.
• 10 Add the Worcestershire, balsamic vinegar, steak sauce, tomato paste, and beef
  broth. Mix together and cook for 4 to 5 min.
• 11 Add the frozen carrots and peas.
• 12 Pour the mixture into a 9×13-inch casserole dish and top with the potatoes.
• 13 Cover the casserole dish with foil and bake in the oven for 30 min. Remove the
  foil and bake for an additional 10 min or until the top starts to brown.

Nutrition Info