This delicious comfort food just got even better with the addition of essential oils!

Shepherd’s Pie

Servings: 8 | Time: 40 minutes active; 30–40 minutes inactive | Difficulty: Easy

Ingredients:

Potato Topping:

• 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

Instructions:

1. Boil potatoes in salted water until tender, about 12 minutes. Preheat the oven to 400°F (205°C).
2. 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.
3. Add meat and salt, and cook until meat is browned. Sprinkle the meat with flour, and stir to coat. Continue cooking for another minute.
4. 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.
5. Stir in corn kernels and peas with the meat mixture. Transfer mixture to a 9″ × 13″ (23 × 33 cm) casserole dish.
6. 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.
7. Spoon mashed potatoes over the meat and vegetable base, and spread to fully cover the meat mixture.
8. Bake for 20–25 minutes, or until the potatoes start to brown.
9. Allow to cool for 10–15 minutes before serving.