Shepherd’s Pies topped with Roasted Garlic-Herb Mashed Potatoes
INGREDIENTS
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Olive or canola oil
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1 onion, diced finely
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1 large carrot, peeled and diced finely
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1 pound ground beef (85/5 ration) (*see note below)
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1 large clove garlic (or 2 small), pressed through garlic press
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1/2 teaspoon black pepper
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Pinch salt
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1 1/2 tablespoon tomato paste
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2 tablespoons (slightly heaping) all-purpose flour
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1/2 cup beef stock, hot
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2 teaspoons Worcestershire sauce
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1 teaspoon fresh thyme leaves, plus a little extra for garnishing
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1 teaspoon chopped flat-leaf parsley
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1/2 cup frozen petite peas, thawed
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Roasted Garlic-Herb Mashed Potatoes (recipe below)
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1 head garlic, top cut off
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Olive oil
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Salt
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Black pepper
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4 small russet potatoes, peeled and cubed
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4 tablespoons softened, unsalted butter
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1/2 cup (scant) milk (or half & half, for richer flavor)
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1/2 teaspoon fresh thyme
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1/2 teaspoon chopped flat-leaf parsley
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Roasted Garlic-Herb Mashed Potatoes Ingredients:
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• 1 head garlic, top cut off
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• Olive oil
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• Salt
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• Black pepper
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• 4 small russet potatoes, peeled and cubed
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• 4 tablespoons softened, unsalted butter
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• 1/2 cup (scant) milk (or half & half, for richer flavor)
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• 1/2 teaspoon fresh thyme
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• 1/2 teaspoon chopped flat-leaf parsley
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