Shepard’s pie

Peel 5 medium sized potatoes. Cut into chunks and boil in a sauce pan of water until fork tender.

Peel the carrots, cut off the ends and cut into coin shaped pieces. Boil in a small saucepan until fork tender.

Peel skin from onion, dice into small pieces and set aside.

Fry ground beef in a skillet until no longer pink. Add diced onions. when onions are translucent, stir in ketchup (and Italian herbs if you like). Remove from heat.

Drain potatoes and carrots. Mash the potatoes, then add 1tbsp butter (and fresh Rosemary needles or tiny snips of Chives to your taste) and milk. Continue to mash the contents of the pan until evenly incorporated. Set aside. Add 1tbsp of butter (and fresh chopped Dill to your taste) to the carrots; set aside.

Assemble the Shepard’s pie: 1st spoon the beef and onions on the bottom of a baking dish, then arrange the carrots, frozen corn and frozen peas in layers over the beef. Lastly, add the mashed potatoes as a covering to the casserole. Sprinkle the top with paprika and bake in a 350 degree oven for 45 min to 1 hour.

The potatoes will be golden and the casserole will be bubbling. ENJOY!