Shepherd’s Pie

Pre-Heat Oven to 425 degrees

Making the Filling

1. Over medium heat, add 2 tablespoons of oil to a 4-quart oven-safe braising pan or an oven-safe 12-inch skillet. Added ground beef and cook until fully cooked through and browned. Remove beef from the pan and set aside, drain any excess grease.
2. Add 1 tablespoon oil, onions, carrots, celery to skillet and cook until softened, about 8-10 minutes, stirring occasionally.
3. Pour in red wine and cook until reduced by half. Add tomato paste and cook for 2-3 minutes.
4. Sprinkle in flour, thyme, salt, and pepper and cook for 1 minute. Pour in beef broth and Worcestershire sauce. Reduce heat and simmer until sauce thickens. Once thickened stir in cooked chicken, frozen peas, and parsley.

For Potato Topping

1. Add 2.5 pounds of peeled, diced potatoes to an instant pot with 6 cups of water. Cook on high pressure for 12 minutes. Or boil potatoes in a pot until fork tender. Drain potatoes once cooked and return to the pot.
2. Add half and half, butter, Parmesan cheese, garlic powder, salt, and pepper. Using a potato masher, mash potatoes to desired texture.
3. Taste for seasoning.

Putting it all together

• Place mashed potato mixture in dollops over meat mixture and spread evenly. Bake for 20-30 minutes or until potatoes are golden brown and the filling is bubbly.
• Let cool for 10 minutes before serving.