Rich savoury flavours in the gravy make this Shepherds Pie a real stand out. Topped with creamy mashed potatoes with just a hint of nutmeg, this is comfort food at it's best.
Ingredients
POTATO TOPPING
6medium potatoespeeled -- quartered
1/4cupmilk
1tablespoonbutter
1pinchnutmeg -- generous
salt and pepper
FILLING
2tablespoonsolive oil
2medium onions chopped
1tablespoonparsley
1tablespoondried thyme
1tablespoondried sage
1poundground beef
1/4cupwater
2medium carrots -- finely chopped
1cupfrozen corn
2tablespoonsflour
1beef bouillon cube
1tablespoonsugar
1tablespoonketchup
1tablespoondijon mustard
1tablespoonworcestershire sauce
salt and pepper
Instructions
For topping, place potatoes in large saucepan of cold, salted water. Bring to boil, then simmer partially covered 20 minutes or until very tender. Drain. Add milk, butter, nutmeg, salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm.
For filling, heat oil in large skillet over medium heat. Add onions, parsley, thyme and sage. Cook 5 minutes or until onions have softened slightly.
Add beef and water to pan, stirring frequently to break up meat; cook until no longer pink, about 3 to 5 minutes.
Stir in carrots; cover, reduce heat and cook 15 minutes, stirring occasionally. Add corn and stir.