Shepherd’s Pie https://penzeyseastus-production3.azurewebsites.net/shop/recipes/shepherd-s-pie/ Bernie’s Shepherd’s Pie is incredibly versatile. You can make it a Curried Shepherd’s Pie and serve it with your favorite chutney and naan, and you can switch up the vegetables to take advantage of whatever is looking good at the farmers market or in your own garden. 2 lbs. ground meat (beef, lamb or a mixture—vegetarian crumbles/seitan would be great, too) 2 TB. olive oil 2 large onions, chopped 1 large carrot, finely chopped 4 cloves garlic, chopped (or 1 tsp. PENZEYS MINCED GARLIC) 2 TB. Worcestershire sauce 1/2 Cup red wine (omit if you’re making Curried Shepherd’s Pie) 1 TB. fresh rosemary (or 1 tsp. CRACKED ROSEMARY) 1 tsp. PARSLEY 1 TB. TURKISH OREGANO 2 TB. ketchup 1 1-lb. bag frozen mixed vegetables 4 Cups leftover mashed potatoes (more or less—you need enough to spread a layer fully across your chosen pan; it can be as thick as you’d like) mixed with 1 tsp. PENZEYS CURRY POWDER, if desired (we made one with CURRY for the cover and one without for the inside of the catalog) 1/2 Cup shredded cheese (Bernie uses a mix of Romano and Parmesan) 1 tsp. PENZEYS CURRY POWDER 1 tsp. GARAM MASALA 1 tsp. GROUND CUMIN 1/2 tsp. CRUSHED RED PEPPER FLAKES