Shepherd’s Pie

Spray a 2 qt. casserole dish with non-stick cooking spray and set aside.

In a large skillet, brown meat over medium heat. When almost finished, add Worcestershire sauce, onion powder, garlic powder, salt, pepper, paprika, allspice, and sugar. Stir until well-coated and cook 2–3 minutes longer until meat is finished.

Meanwhile, place potatoes in cold water and bring to a simmer. Cook 15–20 minutes until fork tender. Drain, and mash with milk and 4 tablespoons butter. (Feel free to add a little more if your potatoes were really large—you want them a little moister than normal mashed potatoes so they don’t dry out in the oven). Season to taste with salt and pepper.

Preheat oven to 350ºF.

Lay meat in an even layer on the bottom of the prepared dish. Sprinkle with peas and corn. Spread mashed potatoes in an even layer across the meat and vegetables. Place the last tablespoon of butter in pats across the top of the shepherd’s pie–this will help it get nice and golden and stay moist on the top.

Bake 20 minutes until very light golden brown on top.