Cowherd’s Pie

Potato Topping

§ 5 Lbs Potatoes

§ 8 Tbs Butter

§ Milk or Cream

§ Salt and Pepper

Ground Beef Filling

§ 2-3 Lbs Ground Beef

§ 4 tsp Olive Oil

§ 2 medium Onions

§ 4 medium Carrots

§ Other veggies as desired

§ 4 Garlic Cloves

§ 1 tsp Thyme

§ 4 Tbsp GF Flour

§ 8 tsp tomato puree, paste, or ketchup

§ 3 Cups chicken broth

§ 2 tsp Worcestershire sauce

§ 1 Cup frozen peas

1. Preheat oven to 400 Deg F

2. Boil potatoes in water until fork tender. Drain and set aside. Mash potatoes while simmering

3. Cook ground beef until well-browned, drain fat and transfer to a plate

4. Return pan to medium heat and add oil

5. Add onions, carrots and other veggies and cook until onions are soft

6. Add garlic and Thyme and cook for another 30 seconds

7. Stir in flour and tomato and cook for 1 minute

8. Slowly whisk in the chicken broth and Worcestershire source

9. Bring to a simmer and cook for 3 to 5 minutes, until thickened

10. Remove from heat, stir in hamburger, peas, salt and pepper to taste, transfer into baking dish.

11. Mash potatoes until smooth, Add butter and then milk and stir

12. Spread potatoes over filling in cooking dish

13. Bake for 20 to 25 minutes until the potatoes are lightly golden. If the filling is boiling and the potatoes are not golden yet, you can switch to broil for a few minutes.