Sheperd's Pie with a english twist

By DebCooks

Adding Worcestershire sauce to the meat gives this pie a English taste.
You can use ground beef, lamb or ground turkey.

Ingredients

• 2 lbs beef, turkey, or lamb
• 2 large carrots, finely chopped
• 2 celery ribs, finely chopped
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 T flour
• 1 T minced fresh sage
• 1 T minced fresh thyme
• 2 tsp minced fresh rosemary
• 2 tsp Worcestershire sauce
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 chicken broth
• 1 c frozen peas
• 2 1/2 c mashed potatoes with added milk and butter
• can top potatoes with 1/2 shredded cheese if desired

Preparation

Step 1

In a dutch oven cook the first five ingredients over medium heat until the meat is no longer pink and vegetables are tender. Drain.
Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth, cook and stir for 1-2 minutes or until broth is absorbed. Stir in peas and heat through.
Transfer to a greased 9 inch deep dish pie plate or big casserole dish. Top with mashed potatoes and sprinkle with cheese if desired. Bake at 400 for 20-25 minutes or until filling is bubbly.