A cozy classic Shepherd’s Pie made with Schweid & Sons ground beef, onions, and a blend of herbs, topped with creamy mashed potatoes. This versatile dish can be made in individual servings or as a large portion for easy weeknight dinners.
1: Over medium high heat, add 2 tbsp EVOO and when hot, add the onions cooking until they become translucent.
2: Add the ground beef breaking it up with a spatula.
3: Add the parsley, rosemary, thyme, salt, and pepper to the meat.
4: Once the meat has lost all red appearance, add tomato paste stirring it to caramelize.
5: Add Worcestershire sauce and stir, cooking for 2 minutes before adding flour.
6: Stir until the raw flour scent cooks off (about 2 minutes) then add beef stock, peas, and carrots and bring to a boil.
7: Once there is no more liquid, remove from heat and allow to cool while prepping the potatoes.
8: Prepare potatoes by adding them to a pot of salted water and bringing to a boil.
9: When the potatoes are cooked through and fork tender, strain and press them through a ricer.
10: Add butter, 0.5 tsp salt, and about 0.5 cup of half and half and stir, tasting to adjust seasoning.
11: Portion out the shepherd’s pie and pipe the mashed potatoes on top.
12: Bake in a 400°F oven for 30 minutes.
