when you have leftover mash

Shepherd's Pie

serves 4-6

INGREDIENTS:

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 lbs ground beef or combination pork, lamb, bison

2 tbsp tomato paste

7-8 dashes Worcestershire sauce

2 tbsp chopped flat leaf parsley

2 tsp chopped rosemary

1 cup chicken stock
1/2 cup frozen or canned corn

1/2 cup frozen peas

4-5 cups mashed potatoes and parsnips
coarse salt and pepper

METHOD:

1. Preheat oven to 400F.

2. In a large skillet, heat olive oil over medium heat. Add onions and carrots, cook for 5 minutes until soft. Season beef and add to pan. Brown for 10 minutes and then degrease the fat.

3. Add tomato paste, Worcestershire sauce, parsley, rosemary and stock. Simmer for 5 minutes and then turn off heat. Mix in corn and peas until well combined. Adjust seasoning if necessary.

4. Pour mixture into a deep 2 quart casserole dish. Top with mashed potatoes and parsnips.

5. Bake for 30 minutes until slightly browned and toasted. Serve with a green salad or side green vegetable.