Shelly's Recipe

SHEPHERDS PIE

Category: Ground

Potato Topping
6 medium potatoes, peeled and quartered
1/4 cup milk
1 tbsp butter
Pinch nutmeg
Salt and pepper

Filling
2 tbsp olive oil
2 medium onions, chopped
1 tbsp finely chopped parsley
1 tsp dried thyme and sage
1 lb ground beef
1/4 cup water
2 medium carrots, finely chopped
2 tbsp flour
1 beef bouillon cube
1 tsp sugar, ketchup, Dijon mustard and Worcestershire sauce
Salt and pepper

For topping, place potatoes in large saucepan of cold, salted water. Bring to boil, then simmer partially covered 20 minutes or until very tender. Drain. Add milk, butter, nutmeg, salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm.

For filling, heat oil in large skillet over medium heat. Add onions, parsley, thyme and sage. Cook 5 minutes or until onions have softened slightly. Add beef and water to pan, stirring frequently to break up meat; cook until no longer pink, about 3 to 5 minutes. Stir in carrots; cover, reduce heat and cook 15 minutes, stirring occasionally.

Stirring continuously, add flour, bouillon cube, sugar, ketchup, mustard, Worcestershire sauce, salt and pepper to taste. Cook 5 minutes. Skim and discard any fat.

Place meat mixture in buttered ovenproof casserole dish about 9 inch square. Spread potato mixture on top. Score topping using prongs of fork. Bake at 350 for 30 to 40 minutes, until potatoes are golden brown on top and filling is hot.