Shepherd's Pie

2 tablespoons olive oil, separated

2 garlic cloves, minced

2 cups mirepoix (mix of carrots, onion, & celery), finely chopped (I chop 1 small yellow onion, 1 celery rib, & 1 carrot to get 2 cups)

1.2 pounds ground chuck round

¼ cup white flour

½ cup frozen sweet peas or corn

1 can (14.5 ounces) fire-roasted diced tomatoes, undrained

2 tablespoons tomato paste

1 and ¾ cups beef stock (low sodium) (can use low sodium beef broth)

½ cup 100% grape juice

1 beef bouillon cube

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

3 bay leaves, separated

subheading: Topping:

2 and ½ pounds potatoes (I use an equal mix of Yukon Gold and Russet; if just using one use Yukon Gold)

½ cup heavy cream

½ cup sour cream (can use fat free)

6 tablespoons unsalted butter

Fine sea salt and freshly cracked pepper

Optional: fresh parsley or fresh thyme, for topping

Note: Ingredients may have been altered from the original.

Directions at chelseasmessyapron.com

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