Shepherd’s Pie

Add potatoes to a large pot and add water until just covered, salt generously and bring to a boil. Cook until fork tender, about 15 minutes. Drain the water and mash the potatoes. Mix in 2 tablespoons butter, chives and ¼ cup of cheese. Season with salt and pepper and set aside.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add onion and carrots and sauté until the onions are translucent, about 5 minutes. Throw in the garlic and cook until fragrant. Add the beef and cook until brown. If using a lean meat you probably won’t need to drain off the fat, however I always transfer the mixture to a fine mesh strainer to remove any excess fat. The end result ends up being much leaner and easier to digest. Return the drained beef mixture to the skillet and add the Worcestershire sauce and ketchup and combine well. Add the brown gravy packet to 1 cup of water and then add it to the mixture and bring to a boil. Toss in the peas and corn and reduce the heat to low. Allow to simmer and thicken about 5 – 10 minutes.

Transfer the beef mixture to a 2 quart casserole dish. Or if you’re like me, two 9×9 baking dishes, one for dinner now and one to freeze for later. Top the beef mixture with a layer of potatoes, fresh cracked pepper, a couple dots of butter and the last ¼ cup of cheddar.

Bake in a preheated 375Fº oven for 20 to 25 minutes or until the top is golden brown. Remove from heat and let sit 10 minutes before serving.