Recipe: Jen and Jon Maness’ Shepherd’s Pie

INGREDIENTS

Topping:

• 3 lb. russet potatoes
• 2 oz. butter
• 4 oz. plain Greek yogurt
• 1 tsp. garlic
• 1 tsp. white pepper
• 1.5-2.5 cups milk
• Salt to taste

Base:

• 2 cups chopped celery
• 2 cups chopped onion
• ½ tsp. granulated garlic
• ½ tsp. white pepper
• 1 tbsp fresh garlic
• 2 cups white wine
• 2 lbs. 90% lean ground beef
• 2.5 cups chicken stock
• 4 cups corn/pea/carrot veggie mix
• Salt to taste

INSTRUCTIONS

For topping:

1. Peel russet potatoes.
2. Add potatoes to pot of cold water; bring to boil and cook until tender; strain and return to pot.
3. Add butter, Greek yogurt, garlic, white pepper, salt and milk. Mash or whip (add more milk as needed for desired consistency).
4. Set aside.

For base:

1. In skillet over medium-high heat, sautée celery and onion until tender.
2. Add granulated garlic, white pepper, fresh garlic, and salt to taste. Cook 1–2 minutes.
3. Add white wine, bring to simmer, and scrape pan.
4. Add in ground beef, and cook until meat is no longer pink.
5. Add chicken stock, and bring to simmer.
6. Add veggie mix, and cook until tender.

To combine:

1. In baking dish, place meat and veggie mixture on the bottom in an even layer.
2. Spread mashed potatoes over top.
3. Bake at 375 degrees, until potatoes start to brown.