Shepherd's Pie

Ingredients

Directions

1. Combine potatoes and 1 Tbsp salt in medium saucepan and cover with water by 1 inch. Bring to boil over medium-high heat and cook until tender, 10 - 12 minutes. Drain potatoes and return them to saucepan. Add half and half and 4 Tbsp butter and 1/4 tsp pepper and mash. Cover.
2. Melt 1 Tbsp butter in 10 inch skillet over medium heat. Add carrots and onion and cook until softened, about 4 minutes.
3. Add beef, 1/2 tsp salt and 1/4 tsp pepper and cook, breaking up meat until no longer pink.
4. Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.
5. Stir in flour and cook for 1 minute.
6. Stir in broth, wine, and soy sauce, scraping up any browned bits.
7. Bring to simmer and cook, stirring occasionally, until slightly thickened, 1 - 2 minutes.
8. Stir in peas and remove from heat.
9. Turn on broiler, adjust oven rack to 5 inches from broiler.
10. Dollop potato mixture on top, smooth into an even layer. Use forks to make light ridges in potatoes.
11. Transfer skillet to oven and broil until topping is golden brown, 5 - 7 minutes.
12. Let cool for 10 minutes. Serve.

Notes:

• - Use 2 cups of frozen peas and carrots (most of a bag). Heat through before adding to gravy mixture to soften carrots and simmer for a few minutes in filling.
• - Use a whole can of broth and skip the wine. Use 2 Tbsp of flour and 1 Tbsp soy sauce.
• - Use dried thyme.
• - Use a pound of either ground beef or ground turkey.