Cottage (Shepherds) Pie



Hearty meat, potatoes & veggies in one skillet!

For as many years as I can remember I have been playing around trying to perfect my shepherds pie.  Yes, it has ground beef not lamb, so technically it is cottage pie.  To keep the redhead happy we shall call it shepherds pie though since most people call it that.  I have added ingredients, removed ingredients, tweaked and fine tuned it.  I finally have the recipe that makes hubby's eyes light up.  

Ingredients:

> 1 tbsp olive oil

> 2 lbs ground beef (I prefer lean)

> 1 large onion diced

> 1 - 1 1/2 cups frozen peas & carrots (any vegetables will work)

> 4 cloves of garlic minced

> 3 tbsp tomato paste

> 2 tbsp dijon mustard

> 2 tbsp worcestershire sauce (more or less to taste)

> 1/2 - 1 cups beef broth

> 1 tsp thyme (more or less to taste)

> 1 tsp rosemary (more or less to taste

> 1tsp salt

> 1 tsp pepper

> 1 can kernel corn

> 3 - 4 cups mashed potatoes

>  2 - 3 cups shredded cheddar & mozzarrella cheese

>  1 tbsp parsley

Directions:

Preheat oven to 350F

Heat a large skillet (I use my #10 or my oval roaster) over med heat.

Add ground beef and cook until browned breaking into small pieces as it cooks.

Drain fat if necessary and remove ground beef from skillet

Add oil to the pan and add onions, garlic and peas & carrots and saute until soft.

Add ground beef back to pan with onions, garlic and veggies.

Add tomato paste and dijon mustard, stir into meat mixture, let cook for a few mins to bring out flavor.

Add in worcestershire, thyme, rosemary, salt & pepper, and beef broth.  stir together and let simmer for 5 - 10 mins.

Remove Skillet from heat.

Spread meat mixture to cover skillet then add can of corn on top and spread it out.

Cover entire mixture now with your mashed potatoes.

Sprinkle the cheese over the potatoes then sprinkle the parsley on top.

Place in oven and bake 30 - 45 mins or until cheese melted and shepherds pie is bubbly

Serve and enjoy ( I always serve with beef gravy!)













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