SHEPARD’S PIE

I N G R E D I E N T S

  • 1 cup grated McCall’s 12 Month Aged Irish Cheddar

  • 1 lb ground beef or lamb

  • ½ cup milk

  • 1 tbsp olive oil

  • 1 large onion, chopped

  • 2 cloves of garlic, minced

  • 2 tbsp tomato paste

  • 1 cup beef broth

  • 1 cup frozen mixed vegetables (peas, carrots, corn)

  • 2 lbs potatoes, peeled and quartered

  • 4 tbsp butter, divided

  • Salt and pepper, to taste

  • Fresh parsley for garnish (optional)

I N S T RU C T I O N S

  1. Preheat oven to 400°F.

  2. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until soft.

  3. Add ground meat, cook until browned, and drain excess fat. Stir in tomato paste, then add beef broth and mixed vegetables. Season with salt and pepper. Simmer for 10 minutes until slightly thickened.

  4. Boil potatoes in salted water until tender, about 15 minutes. Drain, mash with 2 Tbsp butter and milk, then stir in grated McCall’s 12 Month Aged Irish Cheddar. Season with salt and pepper.

  5. Pour meat mixture into a baking dish. Spread mashed potatoes on top and dot with remaining butter.

  6. Bake for 20 minutes, or until golden and crispy.

  7. Cool slightly before serving. Garnish with fresh parsley if desired.

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