Our Favourite Shepherd's Pie

Ingredients

• Russet potatoes

  Flesh and skin, raw

  680g

• Half and half cream

  Fluid

  ¼ cup or 61g

• Butter

  Unsalted

  11 ⅓ pat or 57g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Canola oil

  2 tbsp or 28g

• Onions

  Raw

  1 cup, chopped or 160g

• Carrots

  Raw

  2 small or 100g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground beef

  70% lean meat / 30% fat, raw

  1 ½ lb or 680g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Tomato paste

  Canned, without salt added

  2 tsp or 11g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Worcestershire sauce

  1 tsp or 6g

• Rosemary

  Fresh

  2 tsp or 1g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  ½ cup kernels or 82g

• Peas

  Edible-podded, frozen, unprepared

  ½ cup or 72g

Directions

1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add the corn and peas to the beef mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.