Shepherd’s Pie

Instructions

1. Preheat oven to 350F
2. Spray a 2 quart baking dish with nonstick spray To make the topping:
3. Place the potatoes in a large pot with enough cold water to cover
4. Bring to a boil and cook until fork tender (10-12 mins)
5. Drain the water
6. Add the milk, butter. 1/2 tsp salt, 1/8 tsp pepper
7. Mash and set aside To Make the Filling:
8. Heat a large nonstick skillet over medium high heat
9. Add the beef breaking it apart and cook until browned then transfer to a bowl
10. Add the onion, garlic, oregano, thyme, sage, and rosemary to the skillet
11. Cook, stirring, until the onion is lightly browned
12. Add the wine, tomato paste, mustard, and Worcestershire sauce stirring occasionally until slightly thickened
13. Add the peas & carrots
14. Cook, stirring occasionally until the vegetables thaw
15. Stir in the beef, remaining salt and pepper
16. Transfer the filling to the baking dish
17. Spread potato topping over the filling
18. Bake until filling is bubbly around the edges – about 20 minutes
19. Turn oven to broil
20. Broil the pie 5 inches from the heat until the topping is lightly browned
21. Let stand 5 minutes before serving