Shepherd’s Pie

Mashed Potatoes:

• 3 lbs Yukons, peeled and cubed

  Milk, cream cheese, butter, sour cream, garlic salt, salt and pepper

  Make the mashed potatoes.

  Filling:

  1 tbs oil

  2 lbs chuck, cubed, or hamburger

  Seasoning Salt

  Garlic

  Onion, chopped

  Bay

  Salt and pepper

  3 tbs flour

  2 c canned beef broth

  1 tbs tomato paste

  Celery, carrot, 1/2 onion, tied together with a string

  Peas

  Carrots

  Pearl onions

  Parsley & Thyme

  Red Wine

  Worcestershire

Add oil and braise beef with garlic, onion, and bay. Season with seasoning salt and pepper. When the meat is browned and the onion is tender, dust with flour and add tomato paste. Cook for 3-4 minutes, stirring often. Pour in the beef broth and cook until it begins to thicken. Add wine to taste. Add the whole veg bundle. Add the peas, carrots, pearl onions, and parsley and thyme. Transfer to a casserole dish and top with mashed potatoes, run a pattern in through it with tines. Dot with butter and bake in a preheated 350 degree oven for 30 minutes. Top with cheddar if desired and broil it for a second or bake until melted.