shepherds pie.

Photo Credit: Jo Cooks

Shepherds Pie from Sarah:

4 large potatoes

3 T butter

1/4 cup shredded cheddar cheese

milk to thin

salt & pepper to taste

garlic (roasted, powder, whatever)

1 onion, chopped

1 lb lean ground beef

1/4 cup Worcestershire sauce

1/4 cup brown gravy mix

3/4 cup water

1 cup frozen peas*

1/4 cup shredded cheddar cheese

Make mashed potatoes: peel & cube potatoes; put in salted water; once water boils, set timer for 15-20 minutes. A fork should slide in easily when they're done. Preheat oven to 350.

While potatoes are boiling, heat oil in a skillet. Add ground beef, onion & Worcestershire sauce. Cook through, and skim off fat. Sprinkle gravy mix and stir in, then add water. Heat through to thicken and add frozen peas. Taste the mix - if you need to add more seasoning, do it now. Transfer meat mixture to pie pan.

Drain potatoes and set back over low heat, stirring to cook off any excess water. Remove from heat. Add butter and garlic (if desired). Mash and thin with milk. Make it a little wetter than you think you want - some moisture will cook out later. Add salt and pepper to taste. Stir in cheddar cheese.

Spread mashed potatoes on meat mixture and top with remaining cheese. Bake for 20 minutes or until golden brown.

*You can use a peas/carrot mixture, or steam some fresh carrots and add them in. This reheats well, and may be better the second or third day.