Shepherd’s Pie – The Ultimate Comfort Food

Instructions

1. Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
2. Preheat oven to 200°C (400°F). 
3. Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons olive oil in a large sauté pan on medium heat. Add the chopped onions and carrots and cook until tender, about 6 to 10 minutes.
4. Add peas and corn towards the end of the cooking of the onions and carrots, or after the meat starts to cook, as they take very little cooking time.
5. Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Coat the ingredients in 2 tablespoons of flour. 
6. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
7. Mash the cooked potatoes: When the potatoes are done cooking (easily pierced with a fork), remove them from the pot, drain the water and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, add 6 tablespoons of milk and season with salt and pepper to taste.
8. Layer the meat mixture and mashed potatoes in a casserole dish: Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (22cm x 33cm casserole dish) (8" x 13" casserole dish). Bake for 30 minutes.