Temperature: 350°F
Ingredients
- 8 large Idaho potatoes
- ½ stick butter
- ¼ cup milk
- salt & pepper
- 2 lbs minced meat
- 1 large sweet onion, diced
- 1 bag of frozen peas
- 1 bag frozen sweet corn
- Extra virgin olive oil
Instructions
Peel the potatoes and cut them into quarters. Place them in a pot and cover them with water. Boil the potatoes until they are soft. Drain the potatoes and put them back into the pot. Add the butter and milk and using a potato masher, mash the potatoes until they are creamy. Season with salt and pepper and then set aside. In a large frying pan, put 2 tablespoons of oil. Heat the oil over medium heat until fragrant. Add the diced onions and sauté over medium heat for about 5 minutes. Add the frozen corn and peas and sauté all vegetables together until cooked through. Season with salt and pepper. In a separate frying pan, add 2 tablespoons of oil, heat over medium high and then add the minced meat, salt and pepper. Cook the meat completely. Once the meat is cooked through, add the vegetables to the meat and mix together. Preheat the oven to 350F. In the bottom of your Emile Henry baker, pie dish, or roaster put the meat mixture in the bottom. Top with the mashed potatoes and spread evenly. Put the Shepard’s pie into the oven and bake for 15 minutes. After the time is up, switch on the broiler to high and brown the top, remove from the oven and enjoy.
