This delicious comfort food just got even better with the addition of essential oils!
[recipe title=”Shepherd’s Pie” servings=”8″ time=”40 minutes active; 30–40 minutes inactive” difficulty=”Easy”]
- 2 lbs. (about 1 kg) potatoes, peeled and chopped
- 1/4 cup (57 g) unsalted butter
- 1/3 cup (80 ml) half-and-half
- 3/4 tsp. (4.5 g) kosher salt
- 1 drop black pepper essential oil
- 1 egg yolk
Meat and Vegetable Base:
- 2 Tbsp. (30 ml) olive oil
- 1 cup (150 g) chopped onion
- 2–4 carrots, peeled and diced
- 2–4 cloves garlic, minced
- 1 1/2 lbs. (680 g) ground beef or lamb
- 1 tsp. (6 g) kosher salt
- 2 Tbsp. (15 g) flour
- 2 tsp. (10 ml) tomato paste
- 1 cup (240 ml) chicken or beef broth
- 1 tsp. (5 ml) worcestershire sauce
- 2 drops black pepper essential oil
- 2 drops rosemary essential oil
- 2 drops thyme essential oil
- 1/2 cup (83 g) fresh or frozen corn kernels
- 1/2 cup (72 g) fresh or frozen peas
- Boil potatoes in salted water until tender, about 12 minutes. Preheat the oven to 400°F (205°C).
- While the potatoes are cooking, prepare the meat and vegetable base. Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and carrots; cook until they begin to take on color (about 3–4 minutes). Stir in garlic.
- Add meat and salt, and cook until meat is browned. Sprinkle the meat with flour, and stir to coat. Continue cooking for another minute.
- Add tomato paste, broth, worcestershire sauce, and essential oils to the meat mixture; stir to combine. Continue cooking for a few minutes to help thicken the sauce a little.
- Stir in corn kernels and peas with the meat mixture. Transfer mixture to a 9″ × 13″ (23 × 33 cm) casserole dish.
- Once potatoes are cooked, drain them and pour them into a bowl. Add butter to the bowl, and cover the butter with the hot potatoes to help it melt. Once the butter melts, add half-and-half, salt, and black pepper essential oil to the potatoes, and mash until smooth. Stir in egg yolk.
- Spoon mashed potatoes over the meat and vegetable base, and spread to fully cover the meat mixture.
- Bake for 20–25 minutes, or until the potatoes start to brown.
- Allow to cool for 10–15 minutes before serving.