Easy Shepherd's Pie (err Cottage Pie)

We hope everyone had a happy St. Patrick's Day!  Mitchell learned at a little pub in Santa Monica that he thinks Shepherd's pie is great!  And we're happy to get some veggies into his little body, so it was win-win.  We made this again for the holiday and Mom and Dad did too (redeeming themselves from their newly wed Shepherd's Pie Disaster.

It should be noted that a Shepherd's Pie is actually made with Lamb.  The ground beef variation is most people's preference and is technically a Cottage Pie, but no one knows what that is.

I think with these you can mess around with the veggies based on your tastes and what you have on hand, I used carrot, celery, peas, and onion, but some of those might not appeal to you

• Mashed Potatoes (Do these however you want but make sure they're seasoned)
• 1 1/2 - 2 lbs Ground Beef (or lamb if that is your thing)
• 1 carrot
• 1 celery (optional)
• 1/2 c peas
• 1/2 c corn (optional)
• 1 onion
• 1 cup beef stock
• 1 Tbs Worcestershire (or more, we really love this)
• 1 tsp paprika
• 2 Tbs Flour
• 2 Tbs Butter
• Fresh Italian Parsley

Basic Instructions:

1) Begin making Mashed Potatoes (your favorite way)

2) Brown meat in some oil and season with S&P

3) Drain meat and set aside in a bowl

4) Saute veggies for 5 or so minutes until softened

5) While veggies, create a gravy: cook flour and butter for 2 minutes

6) Add Worcestershire and stock and cook for another minute

7) Add the meat and veggies to the gravy.  Season to taste.

8) In a casserole dish or individual french onion soup crocks, put the meat and veggie mixture on the bottom, top with seasoned mashed potatoes, and some paprika

9) Broil for 6-8 minutes until potatoes are brown.  

10) Garnish top with Parsley