Shepherd's Pie

By rossboys

Ingredients

• 3 carrots, cut into 1 or 2" pieces
• 1 onion, half diced and half cut in rough wedges
• 2 Tbsp olive oil
• Salt, pepper and dried Italian herbs, to taste
• 1 lb ground beef
• 1 garlic clove, minced
• 1-1/4 cups beef broth
• 1 tsp cornstarch
• 1 Tbsp Worcestershire sauce
• 1/4 tsp cayenne pepper
• 1/2 tsp thyme
• 1 cup frozen peas
• 3 cups mashed potatoes (ready-made, leftover, instant)

Preparation

Step 1

Heat oven to 425 deg. Place carrots and onion wedges in baking dish; toss with olive oil, salt, pepper and herbs. Roast for 20 to 25 minutes, or until fork-tender.

Meanwhile, brown the ground beef, diced onion and garlic in a large skillet. Drain excess fat. Combine beef broth, cornstarch, Worcestershire sauce and spices in a separate bowl. Pour liquid over meat and simmer over medium heat until rich and bubbly. If desired, chop roasted vegetables into smaller pieces. Add peas and prepared mashed potatoes.

Bake at 350 deg for 30 minutes, or until potatoes are golden brown.