For the Shepherd’s Pie Filling:
2 lb lean ground beef (see Notes)
Comfort food cookbook
½ tsp baking soda
2 tsp salt, divided
1 tsp pepper, divided
1 tbsp butter
1 tbsp olive oil
1 medium onion, diced
1 medium leek, finely sliced
1 stalk celery, diced
2 medium carrots, diced
¼ tsp paprika (optional)
3 cloves garlic, minced
3 tbsp tomato paste
2 tbsp all-purpose flour (or gluten-free alternative)
2 tbsp Worcestershire sauce
1¾ cups beef broth (or turkey broth)
1 tbsp chopped fresh parsley
½ tsp chopped fresh rosemary
½ tsp chopped fresh thyme
1 tbsp cornstarch mixed with 1 tbsp water
1 cup fresh or frozen green peas
For the Baked Potatoes:
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