This is a nice comfort food recipe that I like to make, especially in the winter. It’s even better because it freezes really well. You can use all sorts of meat; ground hamburger, lamb, but I prefer a good country sausage. It adds more flavor to the dish. Enjoy!

Sheppard’s Pie

• 1 lbs ground meat
• 1 carrot, diced (about the size of peas)
• 1 cup peas
• 1 cup green beans, diced about 1/4″
• 1 1/4 cup beef stock
• 1 lbs potatoes diced and peeled
• 2 Tbsp flour
• 1 small yellow onion, diced
• 2 Tbsp oil
• 1/2 cup cheddar cheese
• 1/4 cup milk
• 1 Tbsp Kosher salt
• Paprika
• olive oil

Directions

In a large pot, I like to use my Le Creuset Round Dutch Oven, brown the ground meat and onion.

In another large stock pot cook the potatoes in water with a Tbsp of Kosher salt until tender. Drain and mash with the milk and cheddar cheese.

Once the meat is browned add the carrot, peas, and green beans with 1 cup of the beef stock. Simmer until the carrots are tender, about 20 minutes. Whisk together the flour and remaining stock (I just use a jar and shake it well). Add into the meat and simmer for another 5 minutes or so, it should start to thicken.

Dish the meat into ramekins about 2/3rds full. Smooth the potatoes on top making sure to completely cover and seal the meat mixture in. Drizzle some olive oil on top and lightly sprinkle with the paprika. Bake in a 350 degree oven for about 30 minutes or until golden and bubbly.