Easy Shephard’s Pie

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (about half an onion)
• 1 lb ground beef (90%/10% recommended)
• Spice Mix
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire Sauce
• 2 garlic cloves (minced)
• 2 tablespoons flour
• 2 tablespoons tomato paste
  • 1 tablespoon A.1. Steak Sauce (substitute)
• 1 cup beef broth
• 1 cup frozen peas & carrots mix
• 1 pack of instant mashed potatoes (or make your own)
• Handful of shredded cheese (optional)

Instructions

Note: Meat filling and mashed potato can be prepared early and baked later.

1. Chop the onion. Combine the parsley, rosemary, thyme, salt and pepper into a spice mix.
2. Add olive oil to a large skillet over medium high heat. Add onion and stir occasionally for 5 minutes.
   • If making beef broth from bouillon cube, start boiling 1 cup of water.
3. Add the ground beef to the skillet and break apart. Add the spice mix and stir well. Cook for 6-8 minutes until meat is browned.
4. Add the Worcestershire Sauce and garlic. Stir to combine and cook for 1 minute.
5. Add the flour and tomato paste (or substitute). Stir until everything is well incorporated and no clumps remain.
6. Add the broth and frozen peas and carrots. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes stirring occasionally.
7. Start preheating oven to 400 degrees. Pour meat filling into pie dish.
8. Prepare packet of instant mashed potatoes.
9. Carefully top the meat filling with an even layer of mashed potato. Add cheese on top of mashed potato if you so desire.
10. Bake uncovered for 25-30 minutes.
    • If the dish looks very full, place it on a baking sheet so that it does not overflow into oven.
11. Let cool for 15 minutes before serving.

Recipe modified from The Wholesome Dish