Shepherd's Pie

I never thought I liked Shepherd's pie until my friend Laurie made it once...and then I was hooked. She doesn't have a recipe so she just told me what to do and I've made it lots of times. this time I had to measure things out and see--which is kind of nice to have. And now you can have it too!

This recipe sounds strange, but just trust me and try it--it's really good. This is a great meal to bring to someone because it's veggies, protein, and potatoes all in one! I recently took this to my friend who had a baby and they liked it too.

Shepherd's Pie

2 lbs lean ground beef (or ground turkey)
salt & pepper
1 c. diced carrot
1 medium onion, diced
4 garlic cloves, minced
2 c. tomato sauce (1 14.5 oz can is 2 cups)
3/4-1 c. ketchup
1 T. worcestershire
2 tsp sugar
few dashes hot sauce

1 can corn, drained
1 c. frozen peas

Mashed Potatoes
6-7 not too huge potatoes (2-21/2 lbs)
1/2 block cream cheese (4 oz)
1/3 cup sour cream
3 Tb butter
1/4 c. milk
salt & pepper
1/2 c. shredded cheese, optional

In a large skillet brown the meat with the carrot and onion. Drain the grease off.
Toss in the minced garlic and season with salt and pepper. Continue cooking over medium heat
a minute or two. Add in the tomato sauce, ketchup, worcestershire and sugar. Taste for seasoning and adjust salt and pepper. Let the sauce simmer together for 10 minutes or so until it's getting thicker. Right before you're ready to assemble the pie mix in the corn and peas.

In the meantime, scrub the potatoes and boil them until fork tender. Drain off all the water and stir everything else in and mash with a potato masher adjusting milk and seasoning as needed.

Preheat the oven to 350. Pour the meat mixture into a 9x13 pan, top with potatoes and top potatoes with some cheddar or parmesan cheese, if desired. Bake for 30 minutes uncovered.

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