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Ingredients
| russet potatoes: 2 lbs (peeled and quartered) |
| dried thyme (leaves): 1/4 tsp (crushed) |
| dried rosemary: 1/4 tsp (crushed) |
| 2% milk: 1/2 cup |
| sea salt: 1/2 tsp |
| black pepper: 1/4 tsp (fresh ground) |
Shepherd's Pie Topping
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- In a medium saucepan, combine potato, thyme and rosemary.
- Cover with water and bring to a boil.
- Reduce heat to medium and cook about 20 minutes or until fork tender.
- Drain and return to pot (off the heat).
- Add rest of the ingredients and mash until smooth.
- They are now ready to complete your pot pie, so pile high and enjoy.
- You can add one more step by putting dish under broiler to lightly brown.