Shepherd’s Pie

Preheat your oven to 325F.

Get a large pot (make sure to use one with a lid) heating over medium/high heat. Coat the bottom with a thin layer of olive oil.

Add your onions, carrots, celery and some salt and pepper. Put the lid on and let them sweat out for about 5 minutes or so.

Add your ground beef, mustard, red pepper flakes and thyme. With a potato masher, break up the meat.

Once the beef has browned, add your garlic, mushrooms and Worcestershire sauce. Turn the heat to low and cover the pot.

Cook the potatoes (both yams and Russets)… First, peel them, then cut them into chunks and put them into a steamer and steam them for about 10 minutes, until they are fork tender. Alternatively, you could prick them with a fork, wrap them in a moist paper towel, then throw them in the microwave for about 8 minutes.

In a large bowl, mash the cooked potatoes, sour cream, broth (if you’re using it), salt and pepper.

Place the meat and veggie mixture into the bottom of a casserole dish and top with mashed potatoes. Top with shredded cheese.

Pop it into the oven (uncovered) for about 20 minutes, until the cheese is melted.

Enjoy