Ingredients:
- 4 large potatoes, peeled and cut into chunks
- 1/2 cup milk
- 2 tablespoons beef tallow
- Salt and pepper to taste
- 1 lb ground beef
- 2 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup beef broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
Instructions:
1.Peel and cut the potatoes into chunks. Place them in a large pot, cover with water, season with salt, add one clove of garlic and bring to a boil.
2. Cook until the potatoes are tender, about 15-20 minutes. Drain and return the potatoes to the pot. Add the milk and beef tallow. Mash until smooth and set aside.
3. Heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
4. Add minced garlic, diced carrots, and celery to the skillet. Cook for about 5 minutes, until vegetables are softened.
5. Stir in the chopped rosemary and thyme. Cook for another 2 minutes.
6. Pour in the beef broth, then add corn, peas, and Worcestershire sauce. Stir well and let the mixture simmer for 5-10 minutes. Season with salt and pepper to taste.
7. Preheat your oven to 400°F (200°C).
8. Transfer the meat filling to an oven-proof dish, spreading it out evenly.
9. Spoon the mashed potatoes over the meat filling, spreading them out with a spatula to cover completely.
10. Place the dish in the oven and bake for 20-25 minutes, or until the top is golden brown.
11. Let the shepherd’s pie cool for a few minutes before serving.
Enjoy!
