Shepherd's Pie
Serves 4.
- 2 cups mashed potatoes (recipe below)
- 1 tablespoon extra virgin olive oil
- 1/4 lb lean ground beef
- 2 carrots, diced
- 1 small yellow onion, diced
- 3/4 cup frozen peas, thawed
- 1/2 teaspoon Italian seasoning
- 1/8 cup chicken broth
- 1 teaspoon Worchestire sauce
- Shredded Parmesan cheese
Mashed Potatoes:
1. Peel and cube 1/2 pound yukon gold potatoes.
2. Put in a pot and cover with water. Salt water, and boil potatoes for 10-15 minutes, or until the potatoes are fork tender.
3. Drain potatoes and return to the pan.
4. Mash potatoes with 1-2 tablespoons butter, about 1/4 cup milk, and about 1/8 cup greek yogurt. Salt and pepper to taste.
Shepherd's Pie:
1. In a saucepan, heat olive oil over medium high. Brown ground beef. Once browned, add carrots and onions and cook for about 6 minutes, until veggies are tender. Add Italian seasoning, salt, and pepper. Cook for another minute. Add chicken broth and worchestire and cook for one more minute.
2. In a baking sheet, spread meat and veggie layer. (My amount only covered about 3/4 of my 9x13 pan. *A square 9x9 pan would be perfect, I just don't have one. Spread mashed potatoes on top of veggie and meat mixture. I made a wall of the mashed potatoes on the open end to keep everything in while cooking. Sprinkle shredded parmesan cheese over the top.
3. Cook for 20 minutes in a 400 degree oven. Broil for 2 minutes to brown the cheese. Sprinkle chopped parsley if desired.
