Shepherd’s Pie
When you’re in the mood for a meaty, savory comfort-food classic, try this Shepherd’s Pie!
Ingredients:
1 ½ Lb Ground Beef
2 Tbsp Phat Olive Leek Olive Oil
1 Onion, Finely Chopped
2 Garlic Cloves, Finely Chopped
1 Tsp Thyme, Chopped
½ Tsp Kosher Salt
1 Roma Tomato, Finely Chopped
1 Cup Low Sodium Chicken Or Vegetable Broth
2 Carrots, Chopped
1/2 Cups Frozen Corn
1/2 Cup Frozen Peas
2 Lb Red Potatoes
2/3 Cup Half and Half
3 Tbsp Phat Olive Butter Olive Oil
1/2 Cup Grated Sharp Cheddar Cheese
1 Tbsp Dijon Mustard
Tsp Salt
Directions:
Preheat oven at 400° F. Peal the potatoes, cut into cubes. Boil potatoes in large pot, add a tsp of salt, cook until tender. While potatoes are cooking, heat 2 tbsp of Leek Olive Oil in a large skillet over medium heat. Stir in your chopped onion, ground meat, carrots, thyme, garlic, ½ tsp of salt, and cook until meat has browned. Add the chopped tomato, cook and stir until soft - about a minute. Stir in ¾ cup of Vinegar, add frozen corn, peas and broth to the mixture– let simmer for 5 minutes until reduced and saucy.
In a 3-qtr baking dish, transfer your meat mixture and evenly spread across the dish. Drain the potatoes and return to the pot, add the Butter Olive Oil, half and half, cheddar cheese and Dijon mustard. Smash until all ingredients have mixed - season with additional salt if needed. Spread mashed potatoes over the meat in the baking dish creating an even layer on top. Bake until topping is golden brown, approximately 20-25 minutes. Let cool for 5-10 minutes before serving.
