Shepherd's Pie

Ingredients:

2 lbs potatoes (russet) made into mashed potatoes (however you prefer)

1.5 lbs ground beef

2 carrots, peeled and chopped

1 onion, chopped

4 TBS butter

4 TBS flour

1 cup beef stock or broth

2 tsp Worcestershire

1/2 cup frozen peas

1 teaspoon paprika

2 TBS fresh parsley

salt & pepper to taste

1/2 cup grated cheese (cheddar or whatever kind you like best)

Directions:

Make mashed potatoes however you like them (I usually add butter and sour cream until the consistency is to my liking). While potatoes are cooking, preheat a large skillet over medium high heat. Brown and crumble meat for 3 or 4 minutes, season with salt and pepper. Add chopped carrots and onion to the meat. Cook veggies with meat for 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vege mix. Spoon potatoes over meat evenly. Top potatoes with cheese and paprika and broil 8 inches away from heat until cheese and potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Recipe by Rachel Ray - modified by Haley Rencher;

Photo by Haley Rencher