Cheesy Shepherd's Pie

Peel and chop potatoes, add them to a large pan of salted, boiling water. Cook for 15 minutes, or until fork-tender.

Pre-heat oven to 400F

In a large cast iron skillet, add olive oil and onions. Saut until translucent. Add carrots and corn and cook for several minutes or until the veg begins to soften. Add salt and pepper to taste.

Add the ground beef/sausage and cook until the pink is gone. Salt and pepper to taste.

Add the garlic, port wine, Worcestershire sauce and herbs. Allow the alcohol to cook off for 1-2 minutes.

Add the flour by sprinkling it over the mixture and stir. Be sure not to leave any clumps. Allow to cook for 2-3 minutes.

Add the beef stock and stir to thicken the sauce. If the sauce is too thick, add more stock. The mixture should hold together and not be too runny.

Add frozen peas and stir until they are warmed and incorporated. Turn heat down while mashing potatoes.

Drain cooked potatoes, then mash with butter and buttermilk - enough to make a creamy, but not-too-moist mixture. Salt and pepper to taste (but remember that parmesan cheese can be salty!) Add the parmesan cheese and continue to mix until incorporated.

Spread the potato mixture evenly over the meat and veggie mixture in the cast iron pan. Sprinkle the cheddar cheese over the potatoes and put in the oven for 15-20 minutes (or until cheese is melted and browned).