|slice of Shepard's Pie|
1 large onion, peeled and diced
1 large carrot, peeled and diced
1 pound ground beef
1 cup beef broth
1 Tablespoon tomato paste
1 teaspoon fresh or dry rosemary
1 Tablespoon chopped Italian parsley
1 cup frozen baby peas
2 pounds russet potatoes, peeled and cut into chunks
6 Tablespoons unsalted butter
1/2 cup milk
Kosher salt, to taste
2-3 cups grated sharp cheddar cheese
Preheat oven to 375F.
In a large saute pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, about 8-10 minutes.
Drain the fat, and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, stir in peas.
Pour the mixture into a 1 1/2 quart baking dish, set aside.
Bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes, drain.
Mash the potatoes with the butter, milk and salt.
Spread the potatoes over the meat mixture, smooth top with fork.
Bake 15 minutes, then top with cheese and bake an additional 15 minutes or longer until golden and bubbly on top. Rest several minutes.