Shepherd's Pie

This is a great recipe to celebrate St. Patrick's Day , but don't limit yourself to eating this once a year!
​

Ingredients

• 2.5-3 pounds russet potatoes
  
• 12-16oz. Mushrooms, chopped
  
• 1 lb ground meat of choice (optional)
  
• 2 carrots, chopped
  
• 1 yellow onion, chopped
  
• 5 T Butter Me Up Garlic Basil butter
  
• 1 small can tomato paste
  
• ½ cup red wine
  
• 2 cups broth/soup base
  
• 1 t thyme
  
• 1t rosemary
  
• 1t basil
  
• 2T Worcestershire (optional)
  
• 2T balsamic vinegar
  
• ½ cup peas (or more)​
• Milk
  
• Salt and pepper

Ready in 45 minutes
Serves 8 people

Preparation

1. Boil potatoes in water, until tender, as you would for typical mashed potatoes. We left the skin on. You can peel them if you prefer.
   
2. Chop mushrooms by hand or in food processor for smaller, “ground meat” style pieces. Sautee with 2T broth for 3 minutes, then add 1T of the butter.
   
3. Add meat, if doing so and begin browning.
   
4. When meat is done, or almost done if you’re impatient like me, add chopped onions and carrots. Sautee until slightly tender.
   
5. Sprinkle in herbs and peas, stir.
   
6. Add broth and wine, bring to a simmer for a few minutes.
   
7. Stir in tomato paste, Worcestershire and balsamic vinegar. Let this sit off heat while you prepare potatoes. We left ours pretty wet, like a stew. 
   
8. Preheat oven to 400F
   
9. Potatoes. Strain the cooked potatoes and mash them up with remaining 3-4 T butter and milk. We used about ½ cup for a drier version. A wetter version will be easier to spread. Add salt and pepper to taste.
   
10. Pour mushroom mixture into a 9x13 inch casserole dish/lasagna pan.
    
11. Spread mashed potatoes on top.
    
12. Bake uncovered for about 20 minutes. Or until top of potatoes start to brown and bottom stew is bubbly. Let cool a few minutes before serving.
    
13. Garnish with fresh Parsley if desired.