Shephard's Pie

A very filling and hearty dinner!

Ingredients

2 lbs. potatoes, peeled
1 package ground beef
1 large onion, chopped (set aside 2 T. and chop very finely)
2 cloves garlic, minced
1 cup shredded or finely diced carrots
1-2 cup peas (frozen)
1-2 cup green beans, cut in half (fresh or frozen)
1/2 cup cheddar cheese, divided
3 T. butter
1/4 - 1/2 cup milk
2 T. tomato paste (can use ketchup)
1/2 cup red wine or chicken stock or water
2 T. flour
6 T. Worcester sauce
3 T. A1 steak sauce
salt and pepper to taste
olive oil for cooking

Directions

1. Boil potatoes until they are soft enough to mash. While they are boiling...

2. Saute carrots in olive oil until starting to soften and turn more orange in color; add onion (minus the tablespoon) and continue to cook until onions are soft and just starting to look translucent; add garlic and saute for a minute or so before adding beef

3. Add beef and pepper and cook until browned; drain excess fat

4. Sprinkle flour over the whole thing and mix in well

5. Add in 1 T. butter, peas, and green beans and stir until mixed

6. Add Worcester sauce, steak sauce, tomato paste, and red wine/chicken stock/water, then reduce until it resembles a nice meaty stew

7. Meanwhile, mash the potatoes with 1/4 cup cheddar cheese, finely chopped onion, and the milk (just enough to make it creamy) and salt and pepper to taste.

8. Butter a 9x13 dish, then distribute the beef mixture along the bottom

10. Spoon on the mashed potatoes, and sprinkle with the remaining 1/4 cup cheddar

11. Place into an oven preheated at 400 degrees and cook for 20 minutes (stew should be boiling and potatoes just starting to brown).