Easy Shepherd’s Pie

Perfect comfort food dish with a couple of easy shortcuts to make it quicker on a Sunday evening.

Makes 6-8 servings Takes about 45 minutes Preheat oven to 400 degrees

• Olive oil
• 1 1/2 lbs ground beef or lamb
• 1 carrot, diced
• 1 onion, diced
• 1 small bag of frozen peas
• Fresh rosemary, thyme
• Minced garlic (about 4 cloves – I used Trader Joes frozen garlic cubes)
• Salt and Pepper
• Worcestershire Sauce – a few glugs
• 1 can tomato paste
• Red wine – a few glugs
• 1/2 cup chicken stock – more if needed
• 1 1/2 lbs mashed potatoes (I used a bag of Trader Joes frozen mashed potatoes – added some butter and heavy cream to make them a bit less stiff)
• Parmasean cheese to top

1. Pour a tablespoon of olive oil in a heavy oven proof pan (I used a cast iron skillet). Add meat and brown it well. Add rosemary, thyme and garlic, stir.
2. Add carrot, onion and frozen peas and stir.
3. Add worcestershire sauce, stir, add tomato paste, stir and add red wine, salt and pepper (to taste) and let it cook for a minute or two.
4. Add chicken stock (more if mixture is dryish) and cook for 3 more minutes.
5. Meanwhile, make the mashed potatoes according to the package instructions.
6. Spread the mashed potatoes on top of the meat mixture. Sprinkle with parmasean cheese and pepper.
7. Bake uncovered enough to brown the potatoes and set the pie about 18-25 minutes.
8. Serve with a jammy red blend wine.

Recipe inspired by Gordon Ramsays Shepherd Pie