Shepherd’s Pie

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2 tbsp of oil

1 cup of chopped yellow onion

2 lb of ground beef or Lamb if you want traditional

1 tbsp minced garlic

3 tsp of dried parsley

1 tsp dried sage

1 tsp of dried rosemary

1 &½ tsp of salt

½ tsp of black pepper

3 tbsp flour

3 tbsp of Worcestershire sauce

1 tbsp of balsamic vinegar

1 tbsp of tomato ketchup

2 tbsp of tomato paste

1 &½ cups of beef broth/bullion

1 8.75 oz can of corn

1 14.5 oz can of carrots


4 large russet potatoes

1 stick of salted butter

2 tsp of garlic

1 tsp salt

½ tsp black pepper

½ cup of half & half




Peel the potatoes and slice them into smaller pieces.

Place potatoes into a large pot and cover with cold water.

Bring the water to a boil and reduce it to a simmer.

Depending on the size of your potatoes, simmer them on medium heat for 15-18 min. You want the potatoes to be soft enough that a knife will slice through them easily.

Drain the water off the potatoes and return them back to the pot.

Break the potatoes up with a potato masher and add the butter, garlic, salt, black pepper and half & half.

Continue mashing until the potatoes are smooth and creamy.


Preheat the oven to 350

Heat up the oil in a pan.

Add the onions and fry until soft.

Add meat to the onions and brown.

Once the meat has started to brown sprinkle in the flour. Combine the flour with the meat and stir continuously for 1-2 min.

Pour in the beef broth and mix well. It will thicken as it cooks.

Add the remaining ingredients to the pan and cook for 5 min. Stirring occasionally so the meat doesn’t stick to the pan.

Pour the mixture into a 9×13 casserole dish.

Spread the potatoes evenly on top.

Place the casserole dish into the oven and bake for 30-40 min.



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