Shepherds Pie

It's a quick, easy and economical dish. The meat mixture can be made in the morning or even the night before, refrigerated and reheated before topping with the mashed potatoes and cheese. Sometimes I add a cup or so of frozen baby peas before the mashed potatoes.

Shepherd's Pie
4-5 servings                                                                                Printable Recipe

2 tablespoons butter or vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 medium sized carrot, finely diced, or large grate
1 pound ground beef, lamb or pork
1/2 cup dry white wine
1/2 cup water or broth
Salt and pepper to taste (House Seasoning is best)
1/2 teaspoon thyme
1 tablespoon flour
2-3 cups mashed potatoes (don't use instant)
1/2 cup grated cheddar for topping

Heat the butter or oil in a skillet. Brown the onion, carrot, and garlic just until limp. Add the ground beef, and cook just until lightly browned. Sprinkle in the flour and stir, adding salt, pepper and thyme. Now add wine and broth or water. Simmer 10 minutes.

Lightly grease a 9-inch square or similar size baking pan. Fill with the meat mixture. Spoon mashed potatoes on top. Sprinkle with the cheese, and bake at 350 degrees for 30 minutes.