★★★★★ | The Best Classic Shepherd’s Pie

★★★★★ | The Best Classic Shepherd’s Pie
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ The Best Classic Shepherd's Pie - AKA Shepards Pie or Cottage Pie. Ground Beef (or sheep) with vegetables in a rich sauce, beat with gooey pureed potatoes and prepared. | #let'scooking

Time
Planning Time: 20 minutes

Cook Time: 50 minutes

All out Time: 1 hour 10 minutes

Servings: 6 servings

Ingredients:
Meat Filling:

2 tablespoons olive oil
1 cup cleaved yellow onion
1 lb. 90% lean ground hamburger - or ground sheep
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground dark pepper
1 tablespoon Worcestershire sauce
2 garlic cloves - minced
2 tablespoons universally handy flour
2 tablespoons tomato glue
1 cup hamburger soup
1 cup solidified blended peas and carrots*
1/2 cup solidified corn bits

Potato Topping:

1/2 - 2 lb. reddish brown potatoes - around 2 huge potatoes stripped and cut into 1 inch 3D squares
8 tablespoons unsalted margarine - 1 stick
1/3 cup half and half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground dark pepper
1/4 cup parmesan cheddar

## CLICK TO SEE FULL RECIPES ##

Instructions:
Make the Meat Filling.

Add the oil to an enormous skillet and spot it over medium-high warmth for 2 minutes. Include the onions. Cook 5 minutes, mixing sporadically.
Include the ground hamburger (or ground sheep) to the skillet and break it separated with a wooden spoon. Include the parsley, rosemary, thyme, salt, and pepper. Mix well. Cook for 6-8 minutes, until the meat is carmelized, blending sometimes.
Include the Worcestershire sauce and garlic. Mix to join. Cook for 1

moment.

Include the flour and tomato glue. Mix until very much fused and no clusters of tomato glue remain.

Include the stock, solidified peas and carrots, and solidified corn. Heat the fluid to the point of boiling at that point decrease to stew. Stew for 5 minutes, mixing once in a while.

Put the meat blend in a safe spot. Preheat broiler to 400 degrees F.

Make the potato beating.

Spot the potatoes in a huge pot. Spread the potatoes with water. Heat the water to the point of boiling. Diminish to a stew. Cook until potatoes are fork delicate, 10-15 minutes.
Channel the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 moment to dissipate any staying fluid.
Include margarine, half and half, garlic powder, salt, and pepper. Squash the potatoes and mix until every one of the fixings are combined.
Add the parmesan cheddar to the potatoes. Mix until very much consolidated.
Collect the meal.
Empty the meat blend into a 9x9 (or 7x11) inch heating dish. Spread it out into an even layer. Spoon the pureed potatoes over the meat. Painstakingly spread into an even layer.
On the off chance that the preparing dish looks exceptionally full, place it on a rimmed heating sheet with the goal that the filling doesn't rise over into your stove. Heat revealed for 25-30 minutes. Cool for 15 minutes before serving.