Shepard's Pie with Irish Cole Slaw
1 Tbs vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground beef
1 cup beef broth
1 Tbs tomato paste
1 tsp chopped fresh or dry rosemary
1 Tbs chopped flat leaf parsley (Italian parsley)
1 cup frozen English peas
2 pounds russet potatoes, peeled and cut into chunks
6 Tbs unsalted butter
½ cup milk
Salt and pepper to taste
Preheat oven to 375 degrees
Heat a large sauté pan over medium-high; add the oil, carrot, and meat. Cook until browned, 8 to 10 minutes. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
Pour into a 1 ½ quart baking dish; set aside.
Cook potatoes until tender and drain. Mash potatoes with butter, milk, and salt. Spread over the meat mixture and bake until golden brown approximately 30 to 35 minutes.
Irish Cole Slaw
1 small head cabbage, shredded
2 apples grated
2 Tbs raisins
4 Tbs honey
1 Tbs cider vinegar
1 bunch chives
Put shredded cabbage in large bowl; toss in the apples and raisins.
Heat honey until runny, add in the cider vinegar and pour over the cabbage, apple and raisin mixture. Toss to coat and add the chives.
Put in refrigerator to allow the flavors to blend, approximately 1 hour. Toss again and season with salt.
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