<p dir="LTR" align="LEFT">We have all heard of Shepherds Pie….well this is similar but utilizes ground beef instead of lamb…leaving the "shepherd" out of the equation.</p> <ul> <li>1 tablespoon olive oil</li> <li>1 teaspoon black pepper</li> <li>1 pound ground beef</li> <li>1 large onion, diced</li> <li>3-4 large carrots, diced</li> <li>1 cup frozen peas</li> <li>3-4 sprigs fresh thyme, chopped</li> <li>2 tablespoons flour</li> <li>1 tablespoon butter</li> <li>2 tablespoons tomato paste</li> <li>2 tablespoons Worcestershire sauce</li> <li>1 cup chicken stock</li> <li>1 litre mashed potatoes (estimating 1L or 6 cups, fresh or leftover)</li> <li>1 egg-beaten</li> <li>Grated parmesan cheese (optional)</li> </ul> <p dir="LTR" align="LEFT">Pre-heat oven on convection bake to 375F.</p> <p dir="LTR" align="LEFT">Sauté carrots in the olive oil until tender. Add in onions and sauté for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned then drain fat.</p> <p dir="LTR" align="LEFT">Add the butter and peas. Sprinkle with flour and stir. Add tomato paste and Worcestershire sauce.</p> <p dir="LTR" align="LEFT">Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy and season to your taste. Remove from heat.</p> <p dir="LTR" align="LEFT">Grease an ovenproof dish (9x13 works) with butter and add the sauce. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with parmesan cheese if desired.</p> <p dir="LTR" align="LEFT">Bake for about 20 minutes or until the potato is nice and browned on top. Serve as is or with some crusty bread to mop up that yummy sauce!</p> <p dir="LTR" align="LEFT">Makes approximately 4-6 servings.</p>