Danielle Walker's Shepard's Pie (Part 2)

Danielle Walker’s Shepard’s Pie (Part 2)

There is a Part 2 to this recipe because of the mashed potatoes. And they deserve their own post because of what I’m about to share…………. roasted garlic. If you’ve never roasted garlic in your oven before, please PLEASE listen to me and try it. Without sounding too dramatic, it changed my life. And definitely changed the mashed potatoes game for me. I followed my recipe for The Easiest Mashed Potatoes You’ll Ever Make and then added in the roasted garlic instead of the garlic powder. If you have the time to do this, DO THIS. WOW. I CAN’T EMPHASIZE IT ENOUGH. The smokey yet sweet and robust flavor completely saturates the potatoes and fills your mouth with velvety salty goodness in every bite. Also roasted garlic couldn’t be easier to make. All it really takes is time. Once the mashed potatoes are made, I then spread them on top of the Shepard’s Pie filling and bake it in the oven at 350 degrees for around 20-25 minutes. When the edges of the mash start to turn golden brown, take the pie out of the oven and let it cool for a few minutes before serving. Then enjoy the best Shepard’s Pie/Mashed Potatoes meal known to man (or just known to me).

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