Sue’s Shepherd’s Pie

Serves 4-6

ingredients

3 Tblsps. olive oil
2 medium onions, chopped
3 cloves garlic, chopped
1 1/2 lbs. ground lamb or 85% lean beef
2 tsps. dried oregano
3 Tblsps. Worcestershire sauce
Dash of good Balsamic vinegar
2 cups whole milk, divided
3/4 small can tomato sauce
1 cup of beef stock
8 oz. frozen petite peas
8 oz. fresh peeled slice carrots, barely cooked
Salt and freshly ground black pepper
3 lbs. Yukon Gold or russet
potatoes, peeled and quartered
3-4 oz. butter
1/2 cup shredded Mexican cheese
1/2 cup grated Parmesan cheese
Chopped parsley for garnish

See full recipe

Source: Sue Byrom

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