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Shepherd’s Pie

POTATO LAYER

  • 2 lbs potatoes (3-4 large)
  • 2 Tablespoons butter
  • 1/4 cup milk

MEAT LAYER

  • 1 lb ground sirlion or beef tips
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire
  • 1 teaspoon season salt
  • 1/2 teaspoon thyme
  • 1 medium onion
  • 2 cloves garlic
  • 3 Tablespoons tomato paste
  • 1/2 cup each: diced carrots, corn, English peas

Step by Step Instructions

STEP 1
Peel, cube and boil potatoes – about 20 minutes

STEP 2
Saute beef, onion & garlic until beef is no longer pink.
STEP 3
Add tomato paste; cook for 2 minutes. Add the vegetables, broth, Worcestershire and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until most of the liquid is evaporated. Stir in peas. Season with remaining salt and pepper.

STEP 4
Mash potatoes with remaining 4 Tablespoons butter and milk.
STEP 5
Transfer beef mixture to a greased baking dish. Spread mashed potatoes over top. 
STEP 6
Bake 350 degrees about 30 minutes.

OR transfer to a crockpot and cook on low 3 hrs.

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