Shepherd's Pie (Print Version)

# Ingredients:

01 - 2 tbsp olive oil.
02 - 1 cup yellow onion, chopped.
03 - 1 lb 90% lean ground beef or lamb.
04 - 2 tsp dried parsley.
05 - 1 tsp dried rosemary.
06 - 1 tsp dried thyme.
07 - 1/2 tsp salt.
08 - 1/2 tsp black pepper.
09 - 1 tbsp Worcestershire sauce.
10 - 2 garlic cloves, minced.
11 - 2 tbsp all-purpose flour.
12 - 2 tbsp tomato paste.
13 - 1 cup beef broth.
14 - 1 cup frozen peas & carrots.
15 - 1/2 cup frozen corn.
16 - 1 1/2-2 lb russet potatoes, peeled and cubed.
17 - 8 tbsp unsalted butter.
18 - 1/3 cup half & half.
19 - 1/2 tsp garlic powder.
20 - 1/2 tsp salt.
21 - 1/4 tsp black pepper.
22 - 1/4 cup parmesan cheese.

# Instructions:

01 - Heat oil in large skillet over medium-high. Cook onions 5 minutes.
02 - Add meat, herbs, salt, pepper. Cook 6-8 minutes until browned.
03 - Add Worcestershire and garlic, cook 1 minute.
04 - Add flour and tomato paste, stir well.
05 - Add broth and vegetables. Simmer 5 minutes.
06 - Boil potatoes 10-15 minutes until tender.
07 - Drain, return to pot, rest 1 minute.
08 - Add butter, half & half, seasonings. Mash well.
09 - Stir in parmesan.
10 - Heat oven to 400°F.
11 - Add meat to 9x9 pan, top with potatoes.
12 - Bake 25-30 minutes.
13 - Rest 15 minutes before serving.

# Notes:

01 - Can use beef or lamb.
02 - Make ahead up to 2 days.
03 - Freezes well.
04 - Rest before serving to set.

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