Shepard’s pie

Yield: 9x13 pan or 12 large portions

Ingredients

• 5 lbs Yukon Gold or Russet potatoes

• 1 c milk

• 5 Tbsp butter

• 2 lbs ground lamb or beef

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 Tbsp beef base or bouillon (optional)

• 4 Tbsp tomato paste

• Rosemary, thyme, parsley, and chives to taste (fresh or dry)

• Salt and Pepper to taste

• Shredded cheese for topping

Directions

1. Peel and cube potatoes and cook in salted water until fork-tender.

2. Rice or mash potatoes and mix with milk and butter. Set aside for top layer.

3. Sauté together lamb or beef, diced onion, celery, carrot, and garlic.

4. Add beef base if using, tomato paste, salt and pepper, and chosen herbs.

5. Simmer until vegetables are tender and sauce has thickened without extra separating liquid or fat. May need to spoon off extra fat if using lamb.

6. Layer meat sauce on bottom of 9x13 pan, and then layer potato mixture on top. Sprinkle with a light layer of cheese.

7. Bake at 350 degrees F for 15-20 minutes until potatoes are slightly golden and meat sauce is bubbling.