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Shepherd’s Pie

Amber Brady
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

ground beef

1 cup

small diced carrots

1/2

white onion, chopped (about 1 cup)

2

garlic cloves, minced

1 tsp

dried thyme

2 tbsp

worcestershire sauce

1 cup

beef broth

1 tbsp

cornstarch

1 cup

frozen peas

Salt and Pepper

3

large russet potatoes, peeled and diced (about 2 lbs or 3-4 cups, diced)

1/4 cup

milk

2 tbsp

butter

2

garlic cloves, minced

Salt and Pepper

1/2 cup

Shredded Cheddar