shepherd's pie

1 tbsp. vegetable oil

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 lb. ground beef

1 c. beef or chicken broth

1 tbsp. tomato paste

1 tsp. chopped fresh or dry rosemary

1 tbsp. chopped italian parsley

1 can green beans

2 lbs. russet poatatoes, peeled and cut into chunks

6 tbsp. unsalted butter

1/2 c. milk

kosher salt to taste

parmesan cheese

1. preheat oven to 375 degrees

2.  saute (medium-high heat) onion, carrot and meat

3. drain fat, add broth, tomato paste, herbs.  simmer until thick - 10 min.  add green beans.

4. pour in casserole dish

5. bring potatoes to boil.  cook until tender.  

6.  mash with salt, milk, butter.

7.  spread potatoes over meat and cross hatch with fork.  

8. bake until golden - 30-35 min. add parmesan to top and heat.

*original recipe from food network