Shepherd’s Pie

  • 2 lb. ground meat (beef, turkey, lamb)
  • 2 large onions; medium dice
  • 1 stick of butter; divided in half
  • 3 medium carrots; small dice
  • 4 ribs celery; small dice
  • 2 large parsnips; peeled and small dice
  • 5 cloves fresh garlic; minced
  • 2 tsp. thyme
  • 2 tsp. marjoram
  • 1 bay leaf
  • ¼ cup tomato paste
  • 3 cups canned crushed tomatoes
  • 8 oz. peas
  • 8 oz. corn kernels
  • 2 tsp. salt + 2 tsp. for potatoes
  • 1 tsp. freshly ground black pepper + ½ tsp. for potatoes
  • 5 lb. potatoes; peeled and largely diced
  • 3 cups milk; heated

Preheat oven to 350 degrees and prepare a baking dish. In a large saucepan, cook meat thoroughly and drain off excess fat. Remove from pan and set aside. In the same pan, sweat onions in ½ stick of butter until tender and translucent. Add carrots, celery, and parsnips and cook gently until tender. Add garlic and herbs and cook until fragrant. Add tomato paste and cook until toasted and brownish in color. Add canned tomatoes, peas, corn, salt and pepper. Simmer gently until heated through. Meanwhile, place potatoes and cover with water. Cook until tender, but not mushy. Drain and return to pot. Mash with milk, butter, salt, and pepper. Taste and adjust seasoning if needed. In prepared baking dish, assemble the pie by alternating layers of meat and vegetable mix. Top with mashed potatoes, and bake at 350 degrees until filling is hot and potatoes have browned.

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