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Shepherd's Pie

Ingredients

Filling Ingredients:

  • 2 lbs. Grady Ranch ground beef

  • 2 Tbsp olive oil   

  • 1 small onion chopped

  • 1 tsp dried thyme

  • ½ tsp salt

  • ½ tsp black pepper

  • 2 tsp Worcestershire sauce

  • 2 tsp minced garlic

  • 2 Tbsp all-purpose flour

  • 2 Tbsp tomato paste

  • 1 cup beef broth

  • 1 cup frozen mixed peas and carrot


Potato Topping Ingredients:

  • 4 Russet potatoes 

  • Spoonful of salt 

  • 4 Tbsp butter 

  • ½ cup whole milk 

  • ½ cup sour cream 

  • ½ tsp garlic powder 

  • ½ tsp salt 

  • ¼ tsp pepper 

  • 1 cup grated Parmesan cheese for topping

Preparation

Filling Directions:

  • Preheat oven to 400° F

  • Heat oil in skillet on medium-high heatAdd onions, cook till soften

  • Add beef, salt, pepper, thyme; cook until browned

  • Stir in Worcestershire, garlic, flour, and tomato paste

  • Add broth, frozen peas and carrots, bring to a boil

  • Reduce heat, simmer


Topping Directions:

  • Place cubed potatoes in pot, cover with cold water and spoonful of salt

  • Bring to a boil and cook till tender(about 10 min) drain then return to pot

  • Add butter, milk, sour cream, garlic powder, salt, pepper

  • Mash till smooth (if too thick, add milk)


Assemble 

Pour meat mixture into a 9 x 13 baking dish. Spoon mashed potatoes on top to an even layer. Top with Parmesan cheese.  Bake uncovered 25 minutes or until filling is bubbling and cheese is browned. Cool 15 minutes before serving.

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