Shepherds Pie

This is my take on Shepherds Pie and is easy to make.  I make it early in the day, refrigerate and bake later for dinner.

You can add any type of veggie, but I use carrots, corn and onion:

Here's a list of ingredients:

carrots, onion, corn, butter, extra virgin olive oil, ground beef, potatoes, milk, eggs, cheese, fresh herbs, garlic, salt and pepper.

I make it in my pie plate that I painted at MacKenzie-Childs last year:

The meat is topped with garlic, herb and cheese potatoes!

This can be made in a casserole dish, but I like to use my pie plate and cut it into wedges!

Directions:

Saute 1/2 c diced carrots and 1/4 c diced onion, set aside and add 1 cup canned corn.

Fry1 lb ground beef, salt and pepper.  Cool and add 2 eggs, beaten, and the carrots, onion and corn.  Pour into a greased casserole dish.

Boil 4 potatoes with 2 cloves garlic.  Mash potatoes and add 2-4 T butter and a few tablespoons of milk.  Stir in 3 T grated cheddar cheese, 2 T chopped chives and 1 T chopped parsley.  Spread potatoes on top of meat mixture.  Bake at 350° for 20-30 min.  (if it was refrigerated, it might take longer).  Its even better heated up the next day!

MacKenzie-Childs Royal Check Enamel Pie Plate

MacKenzie-Childs Courtly Check Enamel Pie Plate