Shepherd's Pie

I've been wanting to make this ever since I ate it on the plane coming back from the Dominican Republic. Smooth creamy mashed potatoes, savoury ground beef, mmh! Very hearty, very comforting. It's a bit of work, but don't worry, it ain't Julia Child.

There are two components to this dish: the mashed potato and the beef filling. Do all your chopping and prepping first, and you can cook them at the same time.

A quick word of advice: make sure the pan is 11 x 7 inches. Mine was 12 by 9 inches, and everything was spread out a little too much (aka the layers weren't as thick as I would have liked). It'll also affect your ability to spread the mashed potato and seal it off.

Shepherd's Pie:

Mashed Potato

• 1.5 lbs russet potato
• 1/4 cup milk
• 4 tbsp margarine
• 1 egg yolk (use the egg white to make meringue or something)
• 1 tsp parsley

Filling

• 1 cup chopped onion
• 2 cloves of garlic, minced
• 1.5 lbs ground beef
• 1 tsp salt, 1/2 tsp pepper
• 1 tbsp cornstarch
• 2 tsp ketchup
• 1 cup chicken broth
• 1 tsp thyme, 1 tsp italian seasoning, 1 tsp basil, 1 tsp parsley
• 1/2 cup corn, 1/2 cup peas and carrots

1. Cut potatoes into 1/2 inch cubes. Put in a stainless steel pot, cover with cold water, and boil on high heat. Once it boils, turn the heat down to medium and simmer for 10-15 minutes.
2. Preheat the oven at 400 degrees Fahrenheit.
3. Saute the onions in oil in a pot for 3-4 minutes, then add the garlic.
4. Add the meat to the onions, add salt and pepper. Cook until the beef is cooked through.
5. Add cornstarch and mix in well. Add ketchup, broth, and herbs. Bring to boil, then reduce heat to low and simmer for 10-12 minutes.
6. Remove potatoes from heat and drain. Mash.
7. Microwave milk and margarine together for 35 seconds on high and add to potatoes, along with salt and pepper. Continue mashing.
8. Add in the egg yolk and parsley. Continue mashing.
9. Pour the meat filling into your baking dish. Spread the mashed potato on top. Make sure that there are no gaps in the potato, especially around the edges. If you don't seal it off well, the filling will bubble up through the holes.
10. Put the dish on a baking pan to catch and drippage, and place in the oven.
11. Bake for 25 minutes.
12. Let cool for 10 minutes before eating.

Makes 6 to 8 servings.