Shepherd's Pie

Ingredients

For the mashed potatoes:

• 2-3 (340g) medium potatoes, washed and peeled, cut into large pieces
• 2 tablespoons unsalted butter
• ½ cup (120ml) milk or half-and-half
• salt and black pepper, to taste

For the filling:

• 1 tablespoon vegetable oil
• ½ (60g) diced yellow onion
• ½ cup (60g) finely chopped carrot
• ½ teaspoon garlic powder
• ¼ teaspoon dried rosemary
• 3 oz (95g) lean ground beef
• 3 oz (95g) ground lamb
• 2 tablespoons tomato paste
• 2 teaspoons cornstarch
• ¼ cup (55ml) beef stock
• salt and black pepper, to taste

Preparation

1. Make the mashed potatoes: Place the potato pieces in the Anyday Deep dish. Cover with the lid (knob lifted). Cook in the microwave for 8 minutes, or until the potatoes are tender when pierced with a fork.
2. Add the milk or half-and-half, salt, and black pepper to the hot potatoes. With a fork, potato masher or immersion blender, mash the potatoes until smooth. Cover and set aside.
3. Make the filling: Place the oil, onion, carrots, garlic powder, and rosemary in the Anyday Shallow dish. Cover and cook for 2 minutes, or until the vegetables begin to soften.
4. Add the meats and mix to combine. Add the tomato paste, cornstarch, stock, salt, and pepper and mix again. Cover and cook for 5 minutes, stirring vigorously halfway through, until meat is fully cooked and sauce has thickened.
5. Flatten the meat filling in the Shallow dish, then cover with the reserved mashed potatoes.
6. Warm for 1-2 more minutes in the microwave or brown the potato topping (uncovered) in the oven at 500°F for 3-5 minutes.

Serving suggestions & tips