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Shepherd's Pie

Wash, peel (optional), and dice:

   - 3 lbs potatoes


Put potatoes into 5 qt pot along with:

   - 2 tsp salt

   - enough water to cover the potatoes


Heat to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).


While potatoes are cooking, chop:

   - 1 onion

   - 3 carrots


Add the chopped onion and carrots and cook in skillet along with:

   - 1 1/2 lbs ground beef


When the beef is browned, drain it, put back into the skillet, and add:

   - 2 Tbs flour

   - 1 tsp salt

   - 2 tsp minced garlic


Cook for at least a minute and then add:

   - 3 Tbs tomato paste

   - 1 cup water

   - 1 tsp chicken bouillon

   - 1 tsp ground thyme

   - 1 tsp Worchestershire sauce


Bring to a boil, reduce heat, simmer until meat mixture thickens (about 10 minutes).


After meat mixture thickens, add:

   - 1 cup frozen peas

   - 1 cup frozen corn


Preheat the oven to 400°.


Meanwhile, mash the potatoes, adding:

   - 4 Tbs butter

   - 1/4 cup milk

   - salt to taste


Grate:

   - 2 cups cheese


Use the meat mixture to make an even layer on the bottom of a 9x13 baking dish. Spoon the mashed potatoes onto the meat mixture and gently spread them until they cover the meat. Sprinkle the cheese over the potatoes and bake until potatoes start to brown (about 25 minutes). Allow to cool for at least 10 minutes.

Notes

Can be served deconstructed with the meat mixture, mashed potatoes, and cheese all served separately.

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