Shepherds Pie

Approximate prep/cook time: 2.5 hours

Potato Topping
Ingredients:

• 6 medium potatoes - peeled and quartered
• 1/4 cup milk
• 1 tablespoon butter
• pinch nutmeg
• salt & pepper

Directions:

1. Place potatoes in large saucepan of cold salted water.
2. Bring to a boil, then simmer partially covered for 20 minutes (or until very tender).
3. Drain.
4. Add milk, butter, nutmeg, salt and pepper to taste.
5. Mash potatoes until smooth and fluffy.
6. Keep warm.

Filling
Ingredients:

• 2 tablespoons olive oil
• 2 medium onions - chopped
• 1 tablespoon parsley - chopped fine
• 1 teaspoon thyme
• 1 teaspoon sage
• 1 lb. ground beef
• 1/4 cup water
• 1/2 cup carrots - chopped
• 1/2 cup celery - chopped
• 2 cloves garlic - minced
• 2 tablespoons flour
• 2 tablespoons butter (optional)
• 1 beef bouillon cube - crushed
• 1 teaspoon sugar
• 1 teaspoon ketchup
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• salt & pepper
• 1 cup corn (fresh or frozen)

Directions:

1. Heat oil in large skillet over medium heat.
2. Add onions, parsley, thyme, and sage. Cook for 5 minutes, or until onions have softened slightly.
3. Add crumbled ground beef and water. Cook until meat is no longer pink, stirring frequently.
4. Stir in carrots, celery, and garlic. Cover. Reduce heat. Cook 15 minutes, stirring occasionally.
5. Stirring continuously, add flour (which can optionally be mixed with 2 tablespoons of melted butter), sugar, bouillon, ketchup, mustard, Worcestershire sauce, salt and pepper to taste. Cook 5 minutes.
6. Skim and discard fat.
7. Place filling in buttered casserole dish (about 9" square).
8. Sprinkle corn evenly over top of filling, then spread potatoes over top of corn. Optionally may brush potato topping with melted butter. Score topping with a fork.
9. Place in 350 degree preheated oven for 30-40 minutes, or until potatoes are golden brown and filling is hot.

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