Shepherd's Pie

Ingredients

• 1 medium onion, peeled and chopped
• 1 carrot, peeled and chopped
• ½ zucchini, chopped
• ½ cup canned corn
• ½ cup frozen green bean 
• Or you can use mixed vegetables (3 cups).
• 300g ground beef (with salt and pepper)
• 1 tbs minced garlic
• 1 tbs oyster sauce (or worcestershire sauce)
• 4 tbs tomato ketchup (or 2 teaspoons tomato paste)
• 1 tbs all-purpose flour
• 1 tbs dried oregano (or rosemary leaves) 
• 1 ½ pound potato
• 1 cup of milk
• 1 ½ tbs butter

Directions

1. Peel the potatoes and cut. Place in a saucepan and cover with cold water.
2. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender about 10 to 15 minutes.
3. Drain the potatoes in a colander and then return to the saucepan.
4. Mash the potatoes and then add 1 cup of milk, 1 and half table spoon butter, salt and pepper and continue to mash until smooth.
5. Preheat the oven to 375 degrees F.
6. While the potatoes are cooking, prepare the filling.
7. Place the canola oil into a 12-inch saute pan and set over medium high heat.
8.  Once the oil shimmers, add the onion and carrots, zucchini  and saute just until they begin to take on color, approximately 3 to 4 minutes.
9. Add the garlic and stir to combine. Add the ground beef, salt and pepper and cook until browned and cooked through. Add the green bean and corn.
10. Cook for another minute. Add the tomato ketchup, oyster sauce and stir to combine.
11. Add 1 tbs flour.
12. Add dried oregano.
13.  Spread evenly into a baking dish.
14. Top with the mashed potato, and Cover potatoes with cheese
15. Set in oven. Bake for 30 minutes. 
16. Remove to a cooling rack for at least 15 minutes before serving.

Mashed potato :

Peel the potatoes and cut. Place in a saucepan and cover with cold water.

Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender about 10 to 15 minutes. 

Drain the potatoes in a colander and then return to the saucepan.

Mash the potatoes and then add 1 cup of milk, 1 and half table spoon butter, salt and pepper and continue to mash until smooth. 

Place the canola oil into a 12-inch saute pan and set over medium high heat.

Once the oil shimmers, add the onion and carrots, zucchini and saute just until they begin to take on color, approximately 3 to 4 minutes.

Add the garlic and stir to combine. Add the ground beef, salt and pepper and cook until browned and cooked through.. Add the green bean and corn.

 Cook for another minute. Add the tomato ketchup, oyster sauce and stir to combine.

Add 1 tbs flour.

Add dried oregano.

Spread evenly into a baking dish.

Top with the mashed potato. 

Cover potatoes with cheese

Set in oven. Bake for 30 minutes. 

Remove to a cooling rack for at least 15 minutes before serving.

Reference: www.foodnetwork.com