Easy Shepherd’s Pie

Ingredients:

For the Mashed Potatoes:

• 4-5 medium Russet potatoes, peeled & cubed

• ½ cup milk

• 2 tbsp butter

• ½ tsp salt (adjust to taste)

• ¼ tsp garlic powder

• Pinch of pepper (adjust to taste)

• Sprinkle of chives (optional)

For the Meat Filling:

• 1 tbsp oil

• 1 tbsp Becel (or butter)

• ½ organic onion, diced

• 5 large mushrooms, sliced

• 2 cloves garlic, minced

• 1 lb lean ground beef

• 2 sprigs fresh thyme

• 3 tbsp French’s Ketchup

• 2 tbsp WF Hickory Smoke BBQ sauce

• Salt & pepper, to taste

Direction: 

Prepare the Mashed Potatoes:

1. Boil the Russet potatoes in salted water until fork-tender (about 15-20 minutes).

2. Drain and mash with milk, butter, salt, garlic powder, and pepper until smooth.

3. Stir in chives if using. Set aside.

Cook the Meat Filling

4. In a 10-inch oven-safe skillet, heat oil and Becel over medium heat.

5. Add onions and cook until softened.

6. Stir in mushrooms and cook until browned.

7. Add thyme and garlic and sauté for 30 seconds.

8. Add ground beef, breaking it up as it cooks. Drain excess fat if needed.

9. Stir in French’s Ketchup, WF Hickory Smoke BBQ sauce, salt, and pepper. Simmer for 5

minutes.

Assemble & Broil

10. Spread the mashed potatoes evenly over the meat mixture.

11. Broil at high heat for 10-20 minutes, until the top is golden and slightly crispy.

Serve & Enjoy

12. Garnish with fresh chives, thyme, parsley, etc. (optional) and serve warm!