Julie's Shepherd's Pie

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 garlic clove, minced
• 1 pound ground beef
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup frozen carrots
• 3 cups mashed potatoes

Directions

1. Preheat the oven to 350°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes.
3. Add the ground beef and cook, breaking it up with a spoon, until it is no longer pink, about 8 minutes.
4. Add the thyme, rosemary, Worcestershire sauce, salt, and pepper and cook for 1 minute.
5. Add the beef broth and tomato paste and stir to combine. Simmer for 5 minutes.
6. Add the frozen vegetables and cook for 5 minutes, or until heated through.
7. Transfer the beef and vegetable mixture to a 9-inch pie plate.
8. Top with the mashed potatoes and spread evenly with a spoon.
9. Bake for 25 minutes, or until the potatoes are lightly browned.

Interesting Facts

• Shepherd's pie is said to have originated in England during the late 18th century.
• The traditional recipe calls for ground lamb but ground beef can be substituted.
• Shepherd's pie is a great way to use up leftover mashed potatoes.