Wednesday Night Recipe

Shepherd's Pie - ultimate comfort food!

Leftover ground beef and onion mixture from Monday night
(comprised of approximately 1 1/4 lb. beef and 1/2 an onion)
3 gloves garlic, minced
1 teaspoon dried thyme leaves
2 Tbls. tomato paste
2 heaping Tbls. flour
About 1/8 cup Worchestershire sauce
1 1/2 cups chicken or beef stock
1 cup frozen peas and carrots
4 large potatoes, peeled and diced
2 Tbls. butter

1) Preheat the oven to 400 degrees. Heat a large pot of water to boiling.
2) Heat 1 Tbls. olive oil in a large skillet over medium-high heat. Add the garlic and thyme and saute a few minutes until softened. Add the leftover meat mixture and warm through.
3) Stir in the tomato paste, then the flour. Make sure the flour is mixed in thoroughly. Stir in the Worchestershire sauce, the chicken stock, the peas and carrots, and simmer for about 20 minutes.
4) Meanwhile, boil the potatoes until soft, about 20 minutes. Mash with a potato masher with the butter.
5) Grease a large baking dish with a little olive oil. Pour the meat mixture into the dish, and cover with the mashed potatoes. Cook in a 400 degree oven for 30 minutes, until very hot and the top of the potatoes is lightly browned.