Shepherd's Pie/Cottage Pie

When I was very young, I think I was at a family reunion, I ate shepherd' pie for the first time, and it was soon good! Then I grew up, and after years of trying friends or ordering Shepherd's Pie in restaurants, I never cared for it, always tasted like something was missing, or added sour cream or cheeses, yuck!So today I decided, (with fingers crossed) to create shepherd’s pie myself. And the results, thank God, delicious!!!

Originally, a pie made with any kind of meat and mashed potato was called a "cottage pie". In modern British English, the dish is usually called "cottage pie" if it is made with beef. If it is made with lamb it is usually called "shepherd's pie" (because a shepherd looks after sheep).
This according to https://simple.wikipedia.org/wiki/Cottage_pie

1 lb. ground beef

1 medium onion

1-2 garlic clove(s), minced

2-3 thin carrots

1 can (14.5 ounces) diced tomatoes

½ bag (10 oz.) frozen corn

½ bag (10 oz.) frozen peas

2-3 thin carrots, sliced

3 tablespoons ketchup

2 teaspoons Worcestershire sauce

2 tablespoons all-purpose flour

1 ½ teaspoons Fox Point Seasoning

½ cup water

3-5 cups prepared mashed potatoes (mashed with the butter, milk, salt and pepper)

Preheat oven to 375°F.

3 pounds Russet potatoes

1 small onion, peeled, top cut off, and leave whole

1 1/2 sticks unsalted butter

1/2- 2/3 cup whole milk

Salt and pepper, to taste

Peel potatoes, cut them into large pieces (about 2-inch cubes), and place them in a large pot . Add onion to potatoes and then add cold water water and bring to a slow boil over medium heat. Cover and reduce heat to simmer,cooking until the potatoes are fork tender.

Once the potatoes are fork tender, drain well. Transfer potatoes to the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low, add butter and milk until potatoes are smooth. Stir in seasonings.

In a large sauté pan add beef and cook over medium-high heat, cooking beef until no pink remains, 4-5 mins.

Drain the grease.

Then add onions and garlic, cook until onions softened, turning frequently, about 4 mins.

Meanwhile, peel and slice carrots into the thickness of a nickle. Put into a microwave owl with 2 tablespoons of water. Cove with saran wrap. Microwave carrots 4-6 mins, until tender.

In a bowl combine tomatoes (including juice) corn and peas. I use about 1/2-2/3 of frozen corn and peas, draining the water off.

When carrots are cooked, add to the vegetables. Set aside.

Add the ketchup, stir until combined.

Add the all-purpose flour, stir until combined.

Add the water, corn, peas, carrots, and tomato. Cook until vegetables are warmed through and liquid has thickened, about 8-10 minutes.

Stir in the Worcestershire sauce.

Season with Fox Point Seasoning, coarse salt and ground pepper. At this time, you can taste to adjust the seasonings. I usually end up adding little more ketchup for some reason,

In a 2 quart casserole, lightly grease the sides.

Spoon beef mixture evenly into a 2-quart baking casserole dish.

Spread the mashed potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks.

Season the top of potatoes with Sweet Hungarian paprika and parsley.
Note: Sprinkle too with Cheddar, Monterey Jack, or any cheese you desired. Baking until cheese is melted and golden.

I personally don't add cheese due to the dish, due to some family members are lactose intolerent. I simply add the cheese to single servings and everybody is "HAPPY".

Place in a preheated oven and bake until potatoes are lightly browned and bubbling, about 30 minutes.

To serve, for those who love sour cream with mashed potatoes, add a dollop on top!! Yields: 6 -8 Servings.

A classic comfort food!!!!!!!