Shepard's Pie

Now, before I get a million emails about this not being "authentic" shepard's pie, I will say "yes, that is ground beef and NOT the traditionally used lamb" and "yes, that is cheese on the top". With that being said, this is seriously good, old fashioned comfort food at its finest! Perfect for a chilly winter night!

You will need:
-1 lb ground beef
-2 cups of grated cheddar cheese (I love using white cheddar)
-1 (15 oz) can beef broth
-1 cup (fresh, frozen, canned) corn
-2 cups fresh or 1 (15 oz) can green beans
-2 large raw carrots
-1 small onion
- 4-5 cups mashed potatoes (prepared to your liking)
-2 TBS onion soup mix
-2 tsp garlic powder
-1 pinch oregano
-1 tsp celery salt
-3 TBS flour

Preheat oven to 350F degrees. In a 4 or 5 quart stock pot brown ground beef with onion soup mix. Drain off excess grease. In the same pan, add beef broth, garlic, oregano, celery salt, and chopped vegetables to the ground beef. Allow mixture to simmer on medium high heat until vegetables, carrots imp articular, are tender. (You should be preparing on the side, or already have your mashed potatoes prepared to your liking and set to the side.) Reduce heat on vegetable mixture to low-medium heat and whisk in flour to thicken sauce into a gravy. You must whisk quick and add flour slowly. Remove from heat. Allow to sit for a minute of two, to allow sauce to thicken. Then take beef and veggie mixture and spread in the bottom of a large glass casserole pan. Spread evenly. Then evenly spread your prepared mashed potatoes across the top of the mixture. Be careful not to "mush" the mashed potatoes down into the veggie mixture. Then sprinkle your grated cheese over the top of your mashed potatoes. Place in the oven and allow to bake for 10-15 minutes, or until cheese is completely melted. And presto, a not-so-traditional-but-just-as-yummy shepard's pie!

Yield: 7-8 servings