Shepherds Pie

Well, I have to say that, well I had never made shepherds pie before last night. This recipe was pretty simple. I liked the flavor combination of the veggies. I did think it needed more salt & pepper. I'm not one to salt & pepper my food after it is made, but this needed it. Jon did not add hot sauce to it, so he must have liked it. I bet with the leftovers though he will be adding some spicy mustard to it. Next time I make this, I'll be putting cheesy mashed potatoes on top. Or I might put some frenchs fried onions on top. Lactose free- use lactose free milk.

Serves 4-6

Ingredients

1 lbs ground beef (ground turkey or chicken would be good also)
1 onion chopped
2 cloves garlic chopped or 1 tablespoon minced
1-2 cups vegetables - examples- chopped carrots, corn, peas, green beans, celery
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
1 1/2 - 2 lbs potatoes (3 big ones)
Butter
Milk

Directions
Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

In another pan, add ground beef and onion & garlic sauté until no longer pink. Drain. Add salt and pepper & worcesterchire sauce.

In the same skillet that you browned your meat in, add you veggies. Sauteing in a little of the fat from the meat (about 5 minutes), or you can use olive oil or butter. If adding corn, add towards end of the sauteing of veggies.

Mash potatoes in bowl with butter & milk

Place beef and veggies in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

Cook in 350 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Note- if using canned corn or green beans, you will need about 1/2 a can of each. Just remember to drain it first.