Recipe: Shepherd's Pie

Shepherd's pie is such a comforting dish that both kids and adults can enjoy, and although it seems like a complicated dish to prepare, the truth is it can be on your dinner table in under an hour. For a balanced meal prepare a simple salad and dinner is done!

Shepherd's Pie
Makes 6 servings

For Potato Topping:

• 1½ pounds potatoes, quartered
• ½ cup whole milk
• 1 tablespoon unsalted butter
• 1 teaspoon kosher or sea salt

For Filling:

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• ½ red bell pepper, chopped
• 1½ pounds lean ground beef
• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup frozen peas and carrots
• 1½ teaspoons kosher or sea salt
• 1 teaspoon ground black pepper
• 4 teaspoons chopped fresh thyme
• 3 teaspoons chopped fresh sage leaves

1. Heat oven to 425° Fahrenheit. Place the potatoes in a large pot filled with salted water on top of the stove. Bring to a boil and simmer until tender, about 20 minutes. Drain thoroughly and place the potatoes back to the pot. Add the milk, butter, and salt and mash until smooth. Set aside.

2. Heat the oil in a medium sized skillet over medium high heat. Add the onions and bell pepper and cook until tender, about 5 minutes. Add the ground beef and cook until no longer pink, skimming the excess fat as it cooks. Stir the flour into the beef and cook for 2 to 3 minutes. Add the beef broth, peas and carrots, salt, pepper, thyme, and sage. Bring to a boil and cook until thickened, about 4 minutes. Remove from heat and spread the potatoes over the top in an even layer. Transfer the skillet into the oven. Bake until the top is golden and a crust forms, about 20 minutes. Serve immediately.

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