it's bri'ish!

We had one of our old favorites this week, Shepherd's Pie; but this time, pumped up with more veggies since James will eat them now. Served with a fresh field green salad and, of course, a brewski - just like the pub!

Shepherd's Pie

Servings: 6

PREPARE THE FOLLOWING COMPONENTS:
Mashed Potato Layer: 
1 1/2 pounds Yukon Gold Potatoes, peeled & diced
2 tbsp butter
4 tbsp milk
Salt & Pepper

• Bring a large pot of generously salted water to a boil. Add potatoes and cook. Strain.
• Add to mixer with remaining ingredients and mix until fluffy and creamy. 

Meat & Veggie Layer

1 lb extra lean ground beef

1/2 yellow onoin, diced

2 cloves garlic, minced 

4 small carrots, sliced 

3-4 tbsp Worcestershire sauce

Salt & Pepper

1/2 c. beef stock

1 1/2 c. corn

• Brown ground beef with onion and garlic. Add carrots when meat is nearly finished cooking and cover for 4 minutes. 
• Add worcestershire sauce, salt, and pepper to season. Add beef stock and corn, simmer until thickened. 
• If the liquid does not thicken, put 3-4 tbsp of the liquid in a jar with 1 tsp. of cornstarch, shake to combine, and pour back into meat mixture. 

Biscuit Layer

1 c. flour

2 tsp baking powder

1/2 tsp salt

3/4 c. milk

Pepper

• Mix all ingredients together in a bowl; should make a thin biscuit mix similar to a thick pancake/waffle batter.

ASSEMBLE

• Preheat oven at 375 degrees
• Butter a 9 x 13 inch dish
• Place mashed potato layer in dish, making sure to push into each corner and smooth across the top. 
• Layer meat & vegetable mix onto mashed potatoes and pour any remaining liquid on top. 
• Pour biscuit batter over meat & vegetable mix. 
• Melt 2 tbsp butter and pour over biscuit layer. 
• Bake 35-40 minutes until golden brown.