Name: Shepherd's Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 tbsp olive oil; 2 onions, chopped; 1 lb ground beef; 1 tbsp all-purpose flour; 15 oz crushed tomatoes with their juice; 1 tbsp chicken bouillon powder; 2 tsp Worcestershire sauce; ½ cup frozen peas; 2 carrots, diced; potatoes for mashing; ¼ cup heavy cream (not kosher in a meat dish); ¼ cup pareve non-dairy cream; salt and black pepper

How I make it

Preheat the oven to 350°F (180°C).
Heat the oil in a skillet and add the onions and ground beef. Cook for about 10 minutes, until browned and almost all the liquid has evaporated.
Whisk the flour with a little of the tomato juice until smooth, then add water to make 1 cup of liquid. Stir in the bouillon powder.
Add the liquid to the beef and stir constantly over medium heat.
Add the tomatoes, peas, Worcestershire sauce and carrots and mix well. Bring to a boil, then simmer over low heat for 25 minutes.
Boil the potatoes and mash them. Season with salt and pepper and stir in the cream (or non-dairy cream).
Spread the beef mixture in a baking dish and cover with an even layer of mashed potatoes.
Bake for about 15 minutes, until the top is browned.

Shepherd's Pie Draft

What you need

How I make it