Shepherd’s Pie

In a large skillet, brown the beef using a wooden spoon or spatula to break it up. Add the onion and garlic, Worcestershire sauce and peas and carrots. Add the stock, season and remove from the heat. Let sit to cool slightly while making the topping.

Peel and cut the potatoes into chunks and place in a pot with salted water. Cook until the potatoes are tender, drain and mash with the light butter and milk. Add additional seasoning if needed.

Please the beef mixture evenly into a baking dish. Spread the mashed potatoes in an even layer over the beef. Cook in a preheated 400ºF oven for approximately 20 minutes or until the top of the potatoes begins to brown slightly. Serve hot.