Shepherd's Pie

Preheat oven to 350˚F. Heat 2 tbsp. of extra virgin olive oil in a large 12 inch cast-iron or oven safe skillet over medium-high heat. Add the celery, carrots, onions and garlic from the vegetable kit, reserving the peas and chives. Sauté the vegetables for 3-5 minutes to soften.

While veggies sauté, warm stock in a small saucepan over medium heat. Add 2 tbsp. of broth to the veggies to deglaze. Transfer vegetable mixture to a bowl and set aside. Wipe out skillet with paper towel.

Heat the remaining 2 tbsp. of oil in the same skillet over medium high heat. Distribute the ground beef evenly over the pan for better browning. Break into small pieces as it cooks and browns, about 5 minutes. Turn down the heat to medium-low and sprinkle flour over the cooked ground beef. Stir the meat and flour together and cook for 1-2 minutes.

Add 1 ½ cups hot stock to the floured ground beef, stirring quickly to prevent lumps as the sauce will thicken very fast. Cook another 1-2 minutes and remove from heat. Add the reserved vegetables and peas to the beef mixture and stir to combine.

Stir together the remaining stock and mashed potatoes in a medium bowl. Spoon potatoes over the beef and veggie mixture. Gently spread the potatoes over the surface as evenly as possible. Note – If not using an oven safe skillet, pour mixture into 9”x9” baking dish before topping with mashed potatoes.

Place skillet on a sheet tray and bake for 25-30 minutes, or until bubbling. Let cool slightly and garnish the top with finely diced chives.