Shepherd's Pie

Ingredients

Brown the beef; drain

Add onion & garlic

Cook until softened

Stir in flour, pepper, salt & thyme

Add broth, Worcestershire sauce, bay leaf & carrots

Cover loosely & simmer for 20 minutes, stirring occasionally

Cook potatoes & garlic in boiling, salted water until tender

Stir in peas & remove bay leaf

Drain well & mash

Beat in milk, butter, salt & pepper

Spread mixture in 10x13 baking dish. Let cool slightly.

Beat all but 1 tbsp of egg into potatoes

Spread potatoes over meat mixture

Brush with reserved egg

Sprinkle cheese on top

Preheat oven to 400 degrees

Bake for 20-25 minutes, or until bubbling

Voila!

This is Katie's recipe, well pre-vegetarian Katie. It's definitely a labor of love as it takes a good while to make, but it's so worth it, especially if you're married to a carnivore who's been outside staining the deck all day & who, prior to dinner, has ingested nothing but countless bottles of Mexican Coke all day.

Shepherd's Pie

Ingredients:

1 1/2 lbs lean ground beef

1 cup chopped onion

2 cloves garlic, minced

1/4 cup flour

1/4 teaspoon pepper

1/4 teaspoon salt

1/4 teaspoon dried thyme (or ½ tablespoon fresh thyme)

2 cups organic beef broth

2 teaspoons Worcestershire sauce

1 bay leaf

1/2 cup finely diced carrots

1/2 cup canned peas

Garlic Mashed Potatoes:

10-12 small/medium red potatoes, cut in half

6 cloves garlic, peeled and lightly crushed

3/4 cup milk

4 tablespoons butter

salt and pepper

1 egg, lightly beaten

1 cup shredded cheese

Directions:

In large skillet over medium heat, cook ground beef until brown. Drain the fat.
Add onions and garlic; cook until softened.
Stir in flour, pepper, salt, thyme.
Add broth, Worcestershire sauce, bay leaf and carrots.
Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.
Stir in peas.
Add salt to taste.
Remove bay leaf.
Spread mixture in 10 x 13 baking dish.
Let cool slightly.

Garlic Mashed Potatoes:

In boiling salted water, cook potatoes with garlic until tender.
Drain well and mash.
Beat in milk, butter, salt and pepper.
Reserve 1 tbsp. of beaten egg; beat remainder into potatoes.
Spread over meat mixture; brush with reserved egg.
Sprinkle cheese on top.
Bake in 400 oven for 25 minutes or until bubbling.