Shepherd’s Pie Recipe

Preheat the oven to 400 degrees F. Peel the 2 lbs. of potatoes, and cut them into cubes. Boil potatoes in a large pot, add a teaspoon of salt and cook until tender (approx. 20 min). While potatoes are cooking heat 2 tablespoons of Madagascar Black Peppercorn Infused Olive Oil in a large skillet over medium heat. Stir in your chopped onion, ground meat, carrots, thyme, garlic, and ½ teaspoon of salt, and cook until meat has browned. Add the chopped tomato, cook, and stir until soft – about a minute. Stir in ¾ cup of A-Premium Balsamic Vinegar, add frozen corn, peas, and chicken broth to the mixture let simmer for 5 minutes until reduced and saucy. In a 3-qtr baking dish transfer your meat mixture and evenly spread it across the dish. Back to the potatoes – drain the potatoes and return to the pot, add the Infused Butter Olive Oil, half, and half. Mix in cheddar cheese and Dijon mustard. Smash until all ingredients have mixed – season with additional salt if needed. Spread mashed potatoes over the meat in the baking dish creating an even layer on top. Place baking dish in the oven, and bake until topping is golden brown, approximately 20-25 minutes. Let cool for 5-10 minutes before serving.