Football Fans…Shepherds Pie

As we cozy up for weekend football games we can t forget that all the excitement gets us pretty hungry. If you spend a bit of time earlier in the day~ this can be a great sit on the couch satisfying, comforting, meal. Relax and indulge with Shepherds Pie and enjoy the fluffy topping made with creamy mashed potatoes covering the succulent hot browned beef and vegetables, as you cheer on your favorite team to the goal line.

Ingredients: 
Pie crust  (Pillsbury in box prepared)
2 T or more extra virgin olive oil
1 Vidalia onion diced
½ cup leeks minced 
1 t kosher salt
1 t fresh ground pepper
1 can san marzano tomato crushed
2 T tomato paste
2 lbs of browned ground beef, drained
3 carrots, diced small
3 celery stalks diced small
1 bag (16 oz) frozen petite peas
½ t nutmeg
1 T fresh chopped parsley
1 t chopped fresh thyme
6 cups mashed creamy potatoes 
   (boil potatoes, drain and using electric
   mixer ~ whip with butter and ½ & ½ 
1/3 cup grated cheese

Directions: 
For one 9” pie (I double, using both crusts to cover bottom of a pan)

1 package of Pillsbury piecrust. Press the dough into the bottom of the pie plate or casserole dish. Prick the bottom of the crust with a fork and flute your top edges. Bake the crust until golden, 10 minutes. Set aside.

Heat oil in pan; add onions and all vegetables except frozen peas. Sauté until soft, add spices. Set aside. Add ground beef to pan and brown, drain liquid and add tomatoes and paste and cook 
together for about 20 minutes, add fresh herbs, add peas, and remove from heat. 

Mix vegetables into chop meat mixture and blend thoroughly. Now start layering piecrust, using a clean spatula, add meat layer, then layer-mashed potatoes, meat, ending with mashed potato top.  Season with additional salt and pepper, and bake in hot 375 degree oven~ until top is crusty. Let set 5 minutes, cut servings and head to couch…you’ll break for another serving…trust me. 
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Enjoy! XO Denise