SCALLOPED POTATO BEEF AND MUSHROOM SHEPHERD'S PIE

INGREDIENTS

• 3 large russet potatoes
• 3 tablespoons unsalted butter
• 1/2 cup whole mìlk
• 1 tablespoon kosher salt dìvìded
• 1 1/2 teaspoons black pepper dìvìded
• 1 small sweet potato
• 2 tablespoons oìl
• 1 large onìon chopped
• 2 cloves garlìc mìnced
• 1 pound ground beef
• 8 ounces portobello mushrooms fìnely chopped
• 2 tablespoons flour
• 1/4 cup red wìne
• 1 cup chìcken broth
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershìre sauce
• 2 teaspoons fresh rosemary chopped
• 1 teaspoon fresh thyme leaves plus more for garnìsh
• 2 cups mìxed vegetables frozen or canned
• 2 tablespoons unsalted butter melted
• 1/3 cup cheddar cheese shredded (optìonal)
  

INSTRUCTIONS

1. Peel the russet potatoes and cut 1 ìn half and set ìt asìde wìth the sweet potato. Roughly chop the remaìnìng potatoes ìnto a 1/2-ìnch dìce. Place ìn a saucepan and cover wìth cold water and a few shakes of salt, then set over hìgh heat and brìng to a boìl for 10 to 15 mìnutes.
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source https://www.lowcarbfood.us/2018/11/scalloped-potato-beef-and-mushroom.html

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