Shepherd’s Pie

Thanks to mom and dad for the recipe!! (I feel like I just leveled up in cooking.)

2 tbsp cooking oil
2 lbs lean ground beef
2 medium to large onions, finely chopped
4-8 cloves of garlic, finely minced
1/2 tsp each, salt and pepper
1/4 tsp each, thyme and savoury
6 tbsp white enriched flour
2 cans, (10 oz) beef broth
1/2-1 can of water
6-8 dashes of Worcestershire sauce
2 cups carrots, grated
5-6 medium potatoes (about 5-6 cups mashed)
4 cups frozen niblet corn (or 1/2 and 1/2 frozen peas), defrosted & microwave cooked
1 egg, slightly beaten
1/2 cup (Lactose Free in my case) 2% milk
11/2 cup (Goat cheddar cheese in my case) or old cheddar cheeze
3-4 tbsp grated Parmesan cheeze (optional)
1-2 tbsp buttered bread crumbs or wheat germ (optional)

In a large sausepan, cook ground beef in heated cooking oil lightly, stirring with fork to break
up. Add onion and garlic and cook until softened. Stir in seasonings and flour.
Add broth, water, Worcestershire and carrots. Simmer partiallly covered for about 20 minutes, stirring
often, until fairly thick and carrots are tender. Add Salt and pepper.
Spread in a 9×13 inch baking pan and allow it to cool slightly. Evenly spread corn (and/or
peas) over the meat mixture.
Meanwhile, boil potatoes in salted water. Mash with milk and 1/2 the egg mixture. Fold grated
cheeze into potatoe mixture. Spread the potatoes carefully over the meat
(easiest if you place dollops and start from the edges). Brush top of the potato mixture with reserved
egg. Sprinkle with Parmesan cheeze or wheat germ. Bake in 400F oven for
about 15-20 minutes or until golden on top.

Serves 6-8. Lefttovers refridgerate or freeze well.

**** Fabulous tasting!