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<!-- One of the reasons why shepherd’s pie is so popular is probably because it’s so easy to make. It’s a great weeknight meal, it’s perfect for meal prep, and you can make it ahead and freeze it as well. --><!-- Cook the potatoes. Start off by cooking peeled potatoes in salted water. While they’re happily simmering away, you can multitask and make the pie filling. --><!-- Cook the aromatics. Lightly cook some onions, garlic, carrots, celery until soft and tender. -->
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<!-- Cook the beef. Add the beef to the pan and cook, breaking up, until cooked through. Sprinkle on some flour – this helps thicken up the base of the pie – and then add some beef stock, tomato paste, herbs, and a splash of soy sauce for an extra bit of umami. Scoop everything into a casserole dish and set aside. --><!-- Mash the potatoes. By now your potatoes should be tender. Drain them well then mash and season. I like stirring in a bit of sour cream for tang. You can also add in shredded cheese for cheesy potato tops too! --><!-- I still eat it the same way I did when I was little: I mix everything together so each bite is essentially mashed potatoes with meat mixed in. I use a spoon so everything goes from the bowl to my mouth in no time flat. For me I can’t imagine anything more cozy than being wrapped up in a blanket, on the couch, with a bowl of shepherd’s pie. --><!-- But wait! You’re probably thinking to yourself right now, shepherd’s pie isn’t made with beef. And you’re right! Shepherd’s pie is traditionally made with lamb, but beef is just as tasty – if not more! Technically what I love eating is called a cottage pie, but tomato, to-mah-to, am I right? Whatever you want to call it, a super savory meaty ragu topped off with creamy mashed potatoes is a comfort food classic, one that you’ll come back to time and time again. --><!-- shepherd's pie -->
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align=center>Can't read this email, please <A title=""
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target=_blank>view it online</A></P><!-- Make the pie. Finish off the pie by spooning the potatoes onto the meat and evenly spreading them off. Top the potatoes off with a bit of butter and it’s ready to go in the oven. --><!-- What is shepherd’s pie? --><!-- Shepherd’s pie is an classic English dish: a ground meat pie topped off with mashed potatoes. There are so many variations, but generally, they all have a saucy ground minced meat bottom and a layer of potatoes baked up until bubbling and crisp. --><!-- Originally, shepherd’s or cottage pie was an ingeniously way use up leftover meat by baking it into a potato topped casserole. Now, most people purposely make it instead of it being a leftovers dish. --><!-- How to make shepherd’s pie -->
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style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BACKGROUND-COLOR: transparent"><A
href="https://nm.acrerqobmp.ru/2b6fg7h8fdg6g48sf6a894v18asdf798as4fas6f4as8f46as/fg65df68hg8f4n6fg87jh6g4kj5h7k6l4sd8f67sdg185sdf7hg6sdg.html"
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BACKGROUND-COLOR: transparent"><A
href="https://nm.acrerqobmp.ru/2b6fg7h8fdg6g48sf6a894v18asdf798as4fas6f4as8f46as/fg65df68hg8f4n6fg87jh6g4kj5h7k6l4sd8f67sdg185sdf7hg6sdg.html"
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width=562></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- When I was making this, Mike asked me, why the heck do you bake it when all the ingredients are cooked? That is a good question! I do it because I like the tops to be browned and crispy, but if you don’t want to wait or don’t care for crispy potato tops, you can serve this up in a bowl with a scoop of the saucy meat with mashed potatoes on top. In fact, I’ve seen lots of shepherd’s pie served like this in pubs and restaurants. --><!-- Some might argue that they’re baked together to meld the flavors or some such stuff like that but really, with a comfort food like this, I think you can pretty much get away with doing what you like! --><!-- baked shepherd's pie --><!-- Make ahead -->
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style="FONT-SIZE: 0px; HEIGHT: 8px; LINE-HEIGHT: 0"> </TD></TR></TBODY></TABLE><!-- To freeze, make the pie but don’t bake it. Cover tightly and freeze for up to 3 months. Thaw completely before warming in the oven. --><!-- How to reheat --><!-- My preferred way of reheating individual portions is the microwave for about 1 minute but you can also heat this up in a low 300°F oven, covered, for 10-15 minutes or until heated through. If you’re heating it up from frozen, let the pie thaw before heating in the oven. --></BODY></HTML>