|Potatoes (Russet)||2 lbs, peeled & cubed|
|Sour Cream||3-5 tbsp.|
|Salt & Pepper||1 tbsp. each|
|Vegetable Oil||1 tbsp.|
|Onion||1, chopped thin|
|Carrot||2, peeled & chopped small|
|Ground Beef / Lamb / Deer||1 lb.|
|Chicken / Beef Stock||1 cup|
|Tomato Paste||1 tbsp.|
To begin making Shepherd’s Pie, start with the mashed potatoes:
Put potatoes in a pot of salted water, then bring to a boil. Cook for 35 minutes or until potatoes are soft enough to put a fork through, drain water. Mash potatoes along with salt, pepper, sour cream. Set aside.
Turn off stove, and spread mashed potatoes over the top of meat mixture in pan. Crosshatch the top of potatoes with a fork.
Enjoy this warm Shepherd’s Pie!