Shepherd's Pie

melskitchencafe.com

Kelli Boitnott

subheading: Potato Layer:

3 medium russet potatoes, peeled and chopped (about 4 to 5 cups)

2 tablespoons butter

½ to 1 cup milk

½ cup Parmesan cheese

½ cup shredded sharp cheddar cheese

Salt and pepper

1 teaspoon garlic powder

1 egg yolk

subheading: Meat Filling:

2 to 2 ½ pounds ground beef, turkey, lamb, or sausage (or a combination of any)

1 cup chopped onion

2 large carrots chopped small, about 1 cup

2 cloves garlic, finely pressed

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons flour

1 tablespoon tomato paste

1 ¼ cups low-sodium beef or chicken broth

1 teaspoon worcestershire sauce

¼ teaspoon dried oregano

¼ teaspoon dried thyme, or 1 teaspoon fresh

¼ teaspoon dried rosemary, or 1 teaspoon fresh

½ cup frozen corn kernels

½ cup frozen peas

1 cup shredded sharp cheddar cheese

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