shepherd’s pie

This wonderful dish will have you wishing you were Irish!

INGREDIENTS:

2 pounds red potatoes, cut into fourths

2 large cloves garlic, minced

2 pounds ground beef
1 large sweet onion, finely chopped
¼ cup flour

½ cup tomato paste

1 tablespoon Worcestershire sauce

2 cups beef broth

4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed

1 cup sour cream

1 cup shredded sharp cheddar cheese, divided

HOW I MAKE IT:

1. Preheat oven to 350 degrees.

2. Cook potatoes and garlic in boiling water in large saucepan 20 minutes or until potatoes are tender.

3. In a large skillet over medium heat, brown the hamburger and onions, until soft but not browned.

4. Drain fat from browned meat. Sprinkle flour over meat and onions; stir to coat evenly. Stir in tomato paste and Worcestershire sauce and mix well. Stir in beef broth. Stir over medium-low heat until mixture just starts to thicken. Stir in vegetable mix. Add additional beef broth as necessary. Note – this will not thicken any more when it is baked.

5. Drain potatoes and garlic, smash, and add sour cream and one half of cheddar cheese, mixing well.

6. In greased casserole, pour meat and vegetable mixture, spreading evenly. Carefully spoon potato mixture over top of meat mixture, spreading to the edges of the casserole dish.

7. Bake for 30 minutes, sprinkle remaining cheese on top, and return to oven until cheese is melted.

8. If you would rather not have a cheese topping, brush the top of the mashed potatoes with melted butter. Bake for 40 minutes, or until evenly browned on top.