Shepherd's Pie

Yield: 12 servings

Instructions:

1. Mashed Potato Topping: Place potatoes in large pot and cover with cold water and 1 tsp (5 mL salt). Bring to a boil, reduce heat and simmer until tender, about 15 – 20 minutes. Drain and let sit for a few minutes or until potatoes are dry.
2. Pass potatoes through a ricer or food mill. Stir in butter until melted. Stir in evaporated milk, remaining salt and pepper. Adjust seasoning. Stir in egg yolks.
3. Filling: Brown beef in large skillet until no longer pink. Drain all fat except 2 tsp (10 mL). Remove beef from pan and set aside.
4. Add onion, garlic, thyme and peppers to remaining pan and sweat until softened. Stir in frozen vegetables, ketchup, Worcestershire sauce, parsley, salt, pepper and cooked beef. Cook until everything is heated through.
5. Place flour in small bowl. Whisk in evaporated milk and stock. Add to meat/vegetable mixture and cook until thickened. Adjust seasoning.
6. Assemble and Bake: Spoon filling into sprayed steam table insert pan (1/2 pan, 10” x 12” or 30.5 cm x 25.4 cm). Spread or pipe Mashed Potato Topping over filling, sealing to edges of dish. Bake in preheated 350°F/ 180°C oven 30-35 minutes or until and bubbling.

Notes:

• * One 370 ml can of Carnation Evaporated Milk is needed for the whole recipe