Shepherd’s Pie with Hashbrown Crust

For the filling/gravy:
Add the beef into a large skillet over medium-high heat and cook for 7-10 minutes until browned and crumbly. Add the carrot, celery and onion and cook for 5 more minutes. Add the bell pepper, garlic, Worcestershire, spices and a sprinkle of salt. Stir to combine and cook for 3 more minutes.

Sprinkle the flour over the mixture and stir to combine, then pour in 1 cup of beef stock. Stir, and add more stock if needed to thin out the gravy. Taste, and add more salt if you’d like. Remove from heat and set aside.

To make the topping, combine the grated potatoes, egg cheese, and flour in a bowl with lots of salt and pepper.

Pour the filling into a baking dish—8×10 or similar. Spread the potato mixture in an even layer over the top of the pie.

To serve right away, bake at 400 F until potatoes are golden and cooked through. This will take roughly 60-75 minutes. The uncooked dish may be wrapped in foil and frozen for several months or kept in the fridge for a few days before baking.

Enjoy!