This Shepherd’s Pie is really made for two people. If I make any kind of mashed potatoes, Don wants gravy. So I made the filling with a little extra “gravy.”
- 2 TBSP extra virgin olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, chopped
- 2 cups cooked, crumbled hamburger (or about 1 lb raw hamburger)
- 1 TBSP flour
- 1 tsp tomato paste
- 1 tsp Worcestershire sauce
- 12 oz Pacific Cream of Celery Soup (add 1/2 to all the container)
- 2 tsp rosemary leaves, chopped
- 1 tsp thyme
- Salt and pepper
- 2/3 cup frozen peas and carrots
- 1/2 cup frozen corn kernels
- 2 cups mashed potatoes*
- 1 egg yolk
- 1 tsp dijon mustard
- 1/2 cup grated Parmesan
- Heat oil in a skillet.
- Add onion and cook a minute or two. Stir in garlic and cook another minute.
- Add meat (I had some cooked hamburger), cook and stir until hamburger starts to brown.
- Stir in flour.
- Now stir in tomato paste, Worcestershire, and the cream of celery soup (how much you add will determine how much gravy you have).
- Stir in rosemary, thyme, salt, and pepper.
- Simmer 5-10 minutes.
- Stir in peas and carrots and corn.
- Heat oven to 400°
- Place filling in a small baking dish.
- Mix all the ingredients for the topping.
- Spread topping over filling, all the way to the edges of the pan.
- Bake for about 25 minutes, until the top of the potatoes starts to brown.
- *I boiled the potatoes for the mash with salt, crushed garlic cloves, and rosemary sprigs. When they were cooked, I mashed them with cream and butter.