​Shepherd’s Pie Recipe
 
5                                  Yukon Potatoes
1 ½ lbs                        Ground Beef
2 Tbsps                       All-Purpose Flour
½ Cup                         Milk
1                                  Egg Yolk
1 Cup                          Cheddar Cheese
3 Tbsps                       Olive Oil
2 Tbsps                       Butter
1 Tbsp                         Tomato Paste
¼ Cup                         Red Wine
1  Cup                         Beef Broth
1 med                          Onion
1 stalk                         Celery
1 ½ Cups                     Carrots and Peas (frozen)
1 tsp                            Thyme
2 tsps                           Salt
2 tsps                           Black Pepper
 
Preheat your oven to 375 degrees.
 
Bring a pot of water to a boil and cook the potatoes for 15 minutes. Drain off the water and place the potatoes in a bowl.  Season with one tsp of salt and  1 tsp ofpepper then mash your potatoes. Add one tablespoon of butter, milk, egg yolk and cheese then set it aside until later. Add the oil to a pan then sauté the onions and celery.  Add the ground beef then season with the thyme,  1 tsp of salt and 1 tsp of pepper. Add the flour and mix well. Add the beef broth, wine and tomato paste then bring to a light simmer. Add the peas and carrots and cook for an additional three minutes. Transfer to a baking dish then top with the mashed potatoes. Drizzle with 1 tablespoon of butter then place in the preheated oven and cook for 25 minutes. After 25 minutes cool for 10 minutes then serve.