Shepherd's Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 cup chopped onion (1/4-inch to 1/2-inch pieces)
• 1/2 cup chopped celery (1/4-inch to 1/2-inch cubes)
• 1/2 cup chopped carrot (1/4-inch to 1/2-inch pieces)
• 1 cup chopped rutabagas (1/4-inch to 1/2-inch cubes) or 1 cup turnip (1/4-inch to 1/2-inch cubes)
• 1 lb lean ground beef
• 1 teaspoon chopped garlic
• 1 pinch cayenne
• 2 teaspoons chopped fresh thyme (or 1 tsp dried)
• 1 tablespoon flour
• 1 1/2 cups beef broth
• 1 cup diced canned tomato with juice
• 1 tablespoon worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon tomato paste
• 1 bay leaf
• 1 1/2 lbs yukon gold potatoes
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup milk

Recipe

• 1 filling: heat oil in a skillet over medium heat; add vegetables & saute until softened, about 4 minutes.
• 2 crumble beef & add to mixture along with garlic, cayenne, thyme and salt & pepper to taste; saute until beef loses its pinkness, about 3 minutes, then drain off excess fat.
• 3 stir in flour & remaining ingredients for the filling; bring to a boil, reduce heat & simmer for 30 to 35 minutes or until the sauce has thickened to the consistency that you prefer.
• 4 topping: cook potatoes in boiling salted water until tender, about 20 minutes; drain well, return to pot & dry off on turned-off burner.
• 5 mash with butter & milk; stir in freshly ground pepper.
• 6 assembly: spoon beef mixture into a medium sized baking dish & top with potato mixture.
• 7 bake for 20 to 25 minutes in a preheated 375f oven or until mixture is bubbling.