Shepherd’s Pie

A classic comfort food with a crispy potato topping. Nom nom nom.

Ingredients:

• 1 lb ground beef
• 1 shallot, chopped
• salt, pepper, paprika, onion powder, and garlic powder
• 3 cloves garlic, minced
• dried thyme, dried rosemary, dried parsley
• 1 tbsp tomato paste
• 1 tbsp worcestershire sauce (Lea & Perrins is gluten free)
• 2 tbsp flour (gluten free or all-purpose)
• 1-1/2 cups beef stock (Swansons is gluten free)
• 1 bag frozen vegetable medley
• 2 lbs potatoes, peeled and quartered
• 5 tbsp butter
• 1/2 cup milk
• 2 tbsp butter, melted
• 1/2 tsp garlic powder

Directions:

1. Preheat oven to 400 degrees.
2. In a large skillet, cook ground beef and shallots over medium heat until ground beef is no longer pink. Season generously with salt, pepper, paprika, onion powder, and garlic powder. Add garlic and all three dried herbs and saute for about 1 minute. Add tomato paste and worchestershire sauce; stir to combine. Add flour and stir to combine, cooking for about 1 minute.
3. Stir in splashes of beef stock, stirring often, until mixture has thickened. Taste and add more seasonings, if necessary. Remove skillet from heat and stir in frozen vegetables. Transfer mixture to an 7x11 inch baking dish (you could also use a 9x13 or 9x9).
4. Meanwhile, add the potatoes to a large pot and bring to a boil. Cook until soft; drain. Add potatoes, 5 tbsp butter, and 1/2 cup milk to pot, then mash potatoes until fluffy.
5. Add mashed potatoes to top of mixture and smooth out top with a spatula.
6. Combine 2 tbsp melted butter with garlic powder and spread over mashed potatoes with a pastry brush.
7. Bake for 15-20 minutes. Turn the oven on broil (high) and cook until the potatoes are golden brown. Cool for 5 minutes and serve.