Shepherd’s Pie

Ingredients:

• 4 russet potatoes, peeled and cut into 1 inch (2.5 cm) cubes
• 1/2 cup (119 g) 35% cream
• 1/4 cup (56 g) unsalted butter
• 1 lb (454 g) lean ground beef
• 3 tbsp (44 ml) canola oil
• 1 yellow onion, diced
• 3 cloves of garlic, minced
• 1 10 oz (284 g) bag frozen corn kernels
• 2/3 cup (110 g) frozen green peas
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tbsp (4 g) dried thyme
• Salt and pepper to taste

Method:

Pre-heat the oven to 425 F (218 C).

Add potatoes to a pot and cover with salted water. Place over high heat and bring up to a boil, then cook for 12-15 minutes. Strain potatoes once tender.

Return potatoes to the pot and add cream and 1/4 cup (56 g) cubed butter. Mash until smooth and season generously with salt and pepper.

Meanwhile, heat oil in a skillet over medium-high heat. Add ground beef and cook for 4-5 minutes, until nicely browned. Add onion and garlic and cook for 2-3 minutes.

Stir in thyme and Worcestershire sauce and bring up to a simmer. Season with salt and pepper.

Transfer beef mixture into a 6 x 9 inch baking dish. Top with peas and corn followed by mashed potatoes. Place into the oven and bake for 10-15 minutes, then switch the oven to broil for 3-4 minutes, or until the potatoes have browned on top. Let rest for 3 minutes and serve warm.