Savory Shepherd’s Pie

1. Bring a large pot of water to a boil. Add potatoes and cook until tender. Drain and mash. Set aside. (When I mash potatoes for this recipe, I just mix in a little milk, butter, and pepper to taste.)

2. Preheat oven to 350F.

3. Combine the water or broth with the wine, Worcestershire Sauce, bouillon cubes, pepper, herb chicken seasoning, and parsley. Set aside.

4. In a large skillet, brown the meat. Drain and set aside, leaving just a little bit of grease in the pan. To this, add the onion and garlic, saute over medium heat just until onion begins to brown.

5. Return the meat to the pan and add the mixture from Step 3. Add vegetables. Cook, stirring occasionally, until most of the liquid has evaporated.

6. Pour meat/vegetable mixture into a 9×13 casserole dish. Cover with mashed potatoes, and sprinkle the cheese over the potatoes. Bake in preheated oven until cheese melts or potatoes begin to brown.

* If, like in my household, you are sensitive to or prefer less salt, I recommend using low sodium bouillon cubes and broth.

* I have been playing with this recipe a bit, trying to make more of a gravy for the meat mixture, but haven’t come up with anything that sings to me yet. Gravy or no gravy, this is very yummy just the way it is.