Shepherd’s Pie with Peas and Carrots

Ingredients

1. 2# Russet Potatoes, peeled and cut in chunks
2. 3 T Butter, divided
3. ½ ea Yellow Onion, diced
4. 2 clove Garlic, chopped fine
5. 1# Ground Beef, 80/20
6. 2 T Flour
7. 1 1/3 C Beef Stock
8. 1 T Worcestershire
9. 1 pkg Frozen Peas and Carrots (12 oz)
10. ½ c Milk
11. ½ t Garlic Powder
12. ½ t Kosher Salt

Directions

Step 1:
Turn Oven onto low broil.

Step 2:
Put 2 qts of water in a pot on the stove. Peel and cut potatoes, place in water.

Step 3:
In a separate pot over medium high heat, add raw ground beef. Add salt and pepper as needed, cook until meat is brown and crumbled. Add 1T butter, diced onion and chopped garlic. Cook about 2 minutes.

Step 4:
Turn heat to medium low and sprinkle flour over beef and stir until flour evenly mixes in. While constantly whisking, slowly pour stock in, scraping all the flavor off of the bottom of the pan. After adding all stock, bring mixture to a simmer until it slightly thickens.

Step 5:
Add 1 T Worcestershire and frozen vegetables. Heat on stove until mixture comes back to a simmer. Check seasoning, add salt and pepper as needed.

Step 6:
Potatoes should be tender, drain water out and add milk, 2 T butter, garlic powder and ½ t salt. Mash with potato masher until evenly combined.

Step 7:
Place meat mixture in an oven proof dish. Top with mashed potatoes. Place in oven to brown potatoes under broiler for about 5-10 minutes.