Shepherd's Pie

This. is. awesome.

It might not be the ideal meal on a hot summer day, but I would sweat through it anyway.

It's a classic Scottish dish that has been prepared for centuries, usually with lamb or mutton. I used ground beef, but you could really use ground anything: turkey, chicken...maybe not seafood. Shepherd's Pie was a common peasant dish given its cheap, simple and abundant ingredients. I spiced mine up a little, but really all you need is some meat, potatoes and veggies. You first create the meat and veggie layer and then top with mashed potatoes. Bake it in the oven to get all bubbly and brown the potato layer. You will not believe how something so simple could taste so amazing.

Shepherd's Pie Recipe:

• 1/2 lb ground beef
• 1/4 yellow onion
• 2 stalks celery + leaves
• 1 large carrot
• 3 cloves of garlic
• 1/2 cup corn
• 1/2 cup peas
• 1 cup chicken broth
• 1 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1 tbsp fresh rosemary
• 1/2 tbsp garlic powder
• salt, pepper to taste

• 1 1/2 lbs potato
• 2 tbsp sour cream
• 1/2 cup milk
• 1 tbsp chives
• salt, pepper, garlic powder

• Hot paprika
• Roasted garlic powder
• Worcestershire powder
• Greek oregano

Peel and cut your potatoes into 1-inch cubes. Place in a large pot and cover with about 1-2 inches of cold water. Season with salt and bring to a boil over high heat with the lid on. When the water is boiling, remove the lid and reduce to medium-high heat. Boil for about 10 minutes or until potatoes are fork tender.

While the water is boiling, heat a medium pot over medium heat. Place the ground beef in the pot and brown, breaking it apart with a spoon. When just barely done, add the onions, celery and carrots. Cook together for a few minutes and season liberally with salt and pepper. Then add the garlic and cook for another couple minutes, and finally add the peas and corn. Once all the veggies are warm and a bit softer, add the remaining set of ingredients in the first list. Bring to a boil then reduce and let simmer to thicken the sauce, about 15 minutes. Preheat oven to 350 degrees.

When the potatoes are done, drain and return to the pot off the heat. Add the milk, sour cream, seasonings and mash with a fork. Using an electric mixer (or good, old-fashioned elbow grease), blend the potatoes until soft and light.

When the meat and veggie mixture is finished, pour into a 9-inch glass pie pan (or casserole dish, whatever is handy). Then spread the mashed potato layer on top. Finally sprinkle with last set of seasoning ingredients and bake, uncovered, for about 25 minutes. Then set oven to broil and bake for about 8-10 minutes, or until potato layer is browned and a bit crispy.