Shepherd’s Pie

This is one of my new favorite meals to make, as a cooking novice I was really happy with the results and will be making it again soon!

Ingredients:
For the potatoes:
5 russet potatoes
1/3 cup half and half
2 oz butter
1 egg yolk
¼ tsp. salt
¼ tsp. black pepper

For the filling:
2 tbs. cooking oil
1 onion
12 oz. frozen peas, carrots, and corn
1 ½ lbs. ground beef
2 tsp. tomato paste
1 cup beef broth
2 tbs. Worcestershire sauce
2 tsp. rosemary
1 tsp. thyme
1 tsp. black pepper
1 tsp. salt

Instructions:
Preheat the oven to 400 F
Peel all the potatoes and cut into ½ inch cubes.
Place all the potato cubes in a large pan; add enough water to cover.
Cover the pan and bring the water to a steady boil.
Then reduce to low heat and continue cooking until the potatoes are soft, approximately 10-15 min.
Drain the potatoes and return to the pan. Add the butter, half and half, egg yolk, salt and pepper. Mash until smooth and creamy, then set aside.

To make the meat filling, first dice up the onion. Then, in a large pan or pot (a larger pot ended up being easier to keep adding in ingredients) add the cooking oil and the onion.
Cook on medium high heat until the onion starts to brown.
Then add in the ground beef.
Continue cooking until browned.
Add the beef broth, tomato paste, Worcestershire, frozen peas, carrots and corn, rosemary, thyme, salt and pepper. Reduce heat to a simmer and continue cooking until the sauce thickens up.

In an 11x7 glass baking dish, spread the meat mixture evenly on the bottom.
Now take the mashed potatoes and evenly spread all across the top. Bring the potatoes as close to the edge as possible.

Bake for 25 min or until the potatoes start to brown along the edges. Let cool and enjoy!