Cheesy Shepherd’s Pie
Ingredients
- 2lbs of potatoes, scrubbed and cubed – I buy Yukon gold and leave the skin on for added nutrients
- ¼ cup of milk
- 1 stick of unsalted butter, cut into chunks, less 1 tbsp for the gravy
- Salt and black pepper to taste
- A splash of olive oil
- 1 red onion, diced
- 1 cup, frozen peas and carrots
- 1 tray sliced cremini mushrooms
- 1 clove garlic, minced
- 1 lb ground beef
- 1 lb ground lamb
- 1 pint beef stock (salt free)
- 2 tbsp finely chopped Italian parsley
- 1 tbsp all purpose flour or gluten free flour
- 1 cup of grated cheddar cheese
Directions
- First start by making the mashed potatoes
- Boil until soft and place in colander. In the pot heat milk and butter less the 1 tablespoon reserved. Once melted add the potatoes back in and mash, adding salt and pepper to taste.
- Cover and set aside.
- Add oil to frying pan and add onion. Saute them for 5 minutes and add garlic. Saute for another few minutes
- Add the ground lamb and beef as well as 1/3 of the beef stock. Stirring constantly until the meat is all browned.
- Add remaining stock, parsley, mushrooms and frozen peas and carrots. Season to taste
- Cover and cook for 15 minutes
- Add the flour to the reserved butter and mash into a paste. Add to meat mixture in small chunks to thicken the sauce, takes about 5 minutes.
- Pour into oven proof dish and top with the mashed potatoes.
- Sprinkle the grated cheese on top.
Remove from oven and rest for 5 minutes then
serve.
Eat! Enjoy!!
