Purple Potato Shepherd's Pie

Back at it here again with the remaining purple potatoes in the kitchen. Shepherd's pie is a traditional dish which can use a little something special like purple potatoes. The natural sweetness of the purple potatoes play well off of the savory flavors of the rest of the dish. This recipe uses our Pastamore Barrel-Aged Worcestershire Sauce in the meat and Pastamore Roasted Garlic Grapeseed Oil in the purple potatoes.

Ingredients:
1 lb - ground beef
1.5 lb - purple potatoes
1/2 cup - corn kernels
1/4 cup - green peas
1/2 - medium yellow onion
4 oz - mushrooms, sliced
1 - medium tomato
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1 cup - vegetable broth/stock
1/2 Tbsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Rinse potatoes and chop into 1" cubes and add to the boiling water. Cook until fork tender. Drain using a colander and return to stove over medium heat. Add the Pastamore Roasted Garlic Grapeseed Oil and vegetable broth and mash until smooth. Add more broth or water if needed. Season to taste with salt and black pepper and set to the side.

2. Preheat oven to 450ºF.

3. Heat a large pot on the stove over medium-high heat. Slice the onion and add with the vegetable oil to the pot. Add the sliced mushroom and cook for 4-5 minutes. Chop the tomato into 1/2" cubes and add to the pot. Next, add the ground beef and cook until the internal temperature reaches 165ºF. Add the peas, corn, and Pastamore Barrel-Aged Worcestershire Sauce and heat until warm. Season to taste with salt and black pepper.

4. Turn the oven to broil.  Place the ground beef mixture into a baking dish, and then top with the mashed purple potatoes. Spread the potatoes evenly across the top and place into the oven. Cook until the potatoes are lightly browned.

5. Scoop, serve, and enjoy!