Shepherd’s Pie

In honor of the cozy season, I thought I’d add a personal favorite, Shepherd’s Pie. While it bakes, you can catch up on your latest read… Just be sure to set a timer!

Ingredients List

• 18 oz Ground Beef
• 1/2 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 1/4 tsp Cumin
• 1/2 Onion, minced
• 3 cloves Garlic, minced
• 1/2 Jalapeno
• 3 oz Tomato Paste
• 1 Tb All-Purpose Flour
• 1/2 tsp Chicken Bouillon Powder (I like Knorr’s)
• 3/4 c Water
• 1/2 tsp Salt
• 1/2 tsp Ground Black Pepper
• 1/2 c Peas
• 1/2 c Corn
• 1/2 tsp Dried Parsley (rubbed between hands)
• 4 c Mashed Potatoes (For a quick bake, I like Instant Mashed Potatoes)

Instructions

1. Preheat oven to 375 F.
2. Heat oil in a pan over medium heat. Sauté onions and peppers until translucent and tender. Add garlic with thyme and rosemary and cook until fragrant.
3. Add ground beef. Break it up and cook until brown. Drain excess fat.
4. Stir in peas and corn.
5. Add in tomato paste and chicken bouillon powder. Stir, cooking for about 2 minutes. Sprinkle flour over the mixture and cook for 1 minute.
6. Season with salt and pepper to taste.
7. Put in casserole dish.
8. Spread mashed potatoes over ground beef mixture.
9. Bake at 375 for 25-30 minutes.
10. Add shredded cheese on top and cook until melted, about 5 minutes.
11. Allow shepherd’s pie to rest at room temperature for 15-20 minutes before serving, if you’d like your shepherd’s pie to hold its shape.
12. Enjoy!

Notes

• To prevent any spillage, place a baking sheet under your casserole dish in the oven.

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