Welcome to March, ProCare Family!
March is an exciting month. The bluebonnets are blooming, the temps are heating up (and going down, and up, and down), SXSW is happening in Austin once again, and St. Patrick’s Day is right around the corner.
In addition, we’re celebrating Women’s History Month and International Women’s Day (March 8). We’d like to give a shout-out to all of our awesome ProCare and insurance ladies. You all deserve recognition for all the hard work you do and the barriers you continue to shatter.
Shepherd’s Pie Recipe
- 1.5 lbs russet potatoes
- 1/4 cup half-and-half
- 2 oz unsalted butter
- 1.75 tsp kosher salt divided
- 3/4 tsp fresh ground black pepper divided
- 1 egg yolk
- 2 tbsp olive oil
- 1 cup yellow onion chopped
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 1.5 lbs ground lamb
- 2 tbsp all-purpose flour
- 2 tsp tomato paste
- 1 cup chicken broth
- 1 cup Worcestershire sauce
- 3 tsp rosemary and thyme leaves chopped, combined
- 1/2 cup corn kernels fresh or frozen
- 1/2 cup English peas fresh or frozen
- Peel the potatoes and cube into about 1/2 inch pieces. Place in medium saucepan and cover with cold water. Set over high heat, cover, bring to a boil.
- Once the water is boiling, uncover and decrease the heat to maintain a simmer and cook until tender, approximately 10-15 minutes.
- Place half-and-half and butter into a microwave-safe container and heat for about 35 seconds or until softened. Then, drain the potatoes in a colander, return them to the saucepan, and mash the potatoes. Add the butter, half-and-half, 3/4 teaspoons salt, and 1/4 teaspoon pepper. Continue mashing until smooth, then stir in the egg yolk until combined.
- Preheat the oven to 400 degrees F and prep your filling while you wait for the potatoes.
- Put oil into a saute pan over medium-high heat. Add your onion and carrots for about 3-4 minutes. Add garlic and stir.
- Add the lamb and the rest of your salt and pepper to the pan. Saute until thoroughly cooked. Then, add the tomato paste, broth, Worcestershire, herbs, and stir to combine them all.
- Bring the mixture to a boil, reduce the heat to low, then cover and simmer slowly until the sauce thickens slightly (about 10-12 minutes).
- Add corn and peas to the mixture, then spread the mix evenly into an 11 x 7 inch glass baking dish. Top with the potatoes. Smooth the potatoes with a spatula and create a seal around the edges of the pan with the potato.
- Place on the middle oven rack and bake for 25 minutes, or until the potatoes start to brown. Remove and cool at least 15 minutes before serving.
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