Shepherd's Pie

Shepherd's Pie

8 servings

for filling

2 tablespoons butter
1/4 cup chopped onion
1 stalk celery, chopped
1 pound ground beef
1 clove garlic, minced
2 tablespoons flour
1/2 cup beef broth
1 cup crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoons worcestershire sauce
salt and pepper to taste
for mashed potato topping
6 cups peeled and chopped potatoes
4 tablespoons butter
1/2 cup sour cream
1/4 to 1/2 cup milk

salt to taste
1 cup grated cheddar cheese

paprika

Cook potatoes. Meanwhile, make the meat filling. Melt butter in a large skillet over medium heat. Sauté onion and celery in the butter, stirring often, for about 5 to 6 minutes. Add ground beef and cook until beef is done. Stir garlic and flour into beef mixture. Stir in beef broth, canned tomatoes, herbs, and worcestershire sauce. Gently simmer for several minutes. Add salt and pepper to taste. Transfer mixture to a large buttered casserole dish. Preheat oven to 400°. Mash cooked potatoes with butter and sour cream, adding milk until desired consistency is reached. Salt potatoes to taste and spoon evenly over filling. Sprinkle cheese and paprika over top. Bake for 20 minutes or until top is golden brown. Cool for several minutes before serving. Enjoy!