Shepherd’s pie is an easy meal to prepare for weeknight dinners; I love the smooth texture of the mashed potato alongside the chunky beef.

 

The simple spice mixture with the flavor of the sumac brings this dish to its fullest deliciousness.

Pair it with a simple tomato salad and dinner served.

.6 large reset potato peeled and boiled

.8 tbsp. butter divided plus more for the pan

.1 tbsp. olive oil

.1 1/2 Lb. beef cut to small bite

.1 large onion chopped

.1 tsp. sumac

.1-cup buttermilk

.1-cup milk

.1 tbsp. salt divided

.1 tbsp. black pepper divided

.1/4 tsp. curry powder

1 tbsp. chopped parsley

Preheat oven 420

1-Butter 9 x 13 inch baking pan and set aside.

2-In a large sauté pan add 4 tbsp. butter, chopped onion; add 1/2 tbsp. salt, 1/2 tbsp. black pepper, sumac, and curry powder. Cook until onion is golden.

3-Add beef and sauté until fully cooked about 4-5 minutes.

4-In a large bowl smash boiled potato with potato ricer for smoother texture, add milk, buttermilk, 1/2 tbsp. salt, 1/2 tbsp. black pepper and 4 tbsp. butter, mix well until all combined.
If the potatoes a little dry, add more milk.

5-Divide the mashed potato in half, add the first half in to the bottom of the prepared pan and smooth it with speculate.

6-Add the cooked beef and smooth it to cover the entire layer of the mashed potato.

7-Add the second layer of the mashed potato and smooth completely to cover the meat.

8-Drizzle the olive oil on top and bake for 35 minutes.

9-Turn the oven off and turn on the broiler, broil for 2-3 minutes to brown the top. sprinkle with chopped parsley and Enjoy!