Shepherd's Pie

Ingredients

• *2 lbs Ground beef
• *3 lbs Potatoes (russet)
• *2 large Carrots (diced)
• *1.5 cups Peas (frozen)
• *1 large Onion (diced)
• *3 cloves Garlic (minced)
• *1 cup Beef broth
• *2 tablespoons Tomato paste
• *4 tablespoons Butter
• *0.25 cup Milk
• *1 tablespoon Worcestershire sauce
• *1 teaspoon Salt and pepper
• *1 teaspoon Thyme (dried)

Instructions

1. 1Peel and cube potatoes. Boil in salted water until very tender, about 15-20 minutes. Drain well.
2. 2While potatoes cook, brown the ground beef in a large skillet over medium-high heat, breaking it apart. Drain excess fat, leaving about 1 tablespoon.
3. 3Add diced onion and carrots to the beef and cook for 5 minutes until softened.
4. 4Add garlic and cook for 1 minute until fragrant.
5. 5Stir in tomato paste and cook for 1 minute.
6. 6Add beef broth, Worcestershire sauce, salt, pepper, and thyme. Simmer for 10 minutes.
7. 7Stir in frozen peas and cook for 2 minutes.
8. 8Preheat oven to 400°F (200°C).
9. 9Mash the cooked potatoes with butter and milk until creamy. Season with salt and pepper.
10. 10Transfer beef mixture to a 9x13 inch baking dish. Spread mashed potatoes evenly over the top.
11. 11Bake for 15-20 minutes until the top is lightly golden.

How to Freeze

Cool completely and freeze in the baking dish covered with plastic wrap and foil. Or transfer to a freezer-safe container. Freeze for up to 2 months.

Reheating Instructions

Thaw overnight in the refrigerator. Bake covered at 350°F for 30-35 minutes until heated through. Or reheat individual portions in the microwave for 2-3 minutes.

Nutrition Information

Dietary Information

No common allergens detected.