Shepherd’s Pie

Ingredients:

1 teaspoon olive oil

1 ½ lb ground beef, lean

½ teaspoon salt

½ teaspoon pepper

½ large onion

1 clove garlic, minced

½ teaspoon red pepper flakes

2 Tablespoon Worcestershire sauce

1 package onion soup mix

1 cup beef broth

2 cups frozen mixed veggies

Topping:

6 large mashed potatoes peeled and cut into cubes

4 Tablespoons butter

⅔ cup milk

¼ cup parmesan cheese

½ teaspoon salt

½ teaspoon white pepper

1 Tablespoons parsley, fresh for garnish

Directions:

Cook the potatoes in boiling water for about 15 minutes or until fork tender.  While the potatoes are cooking, start the meat mixture. Heat the oil in a large cast iron skillet over medium heat.  Add the ground beef to the skillet, season it with salt and pepper and cook for about 5 minutes, or until it is no longer pink.  Break it up into small pieces as you go. Add the onions and garlic and cook for 3 more minutes until the onion softens and becomes translucent.  Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth, and stir. Stir in the frozen veggies and let cook gently.

Preheat oven to 350*.  Drain the potatoes, then add to a large bowl.  Add butter and use a potato masher until smooth.  Add milk, parmesan cheese, salt, pepper, then mash a little more - or until smooth.  

Spread the finished potatoes over the meat mixture and smooth with a spoon.  Take a fork and give the top a little texture, like icing on a cake. Garnish with parsley flakes.

Place the skillet on top of a baking sheet in the oven.  Bake for 40 minutes until golden brown on top. Garnish with more parsley and pepper if desired.   Serve warm.