Sheperd’s pie otherwise known as cottage pie is a meat casserole made with ground meat and vegetables. You can even use leftover meat for this dish to give it a complete makeover. It can be eaten as is or with bread.

Ingredients:

2 pounds potatoes, peeled and cubed

2 tablespoons sour cream or softened cream cheese

1 large egg yolk

1/2 cup cream, for a lighter version substitute vegetable or chicken broth

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 3/4 pounds ground beef or ground lamb

1-2 cups vegetables – chopped carrots, corn, peas (the frozen packs are fine too)

1 onion, chopped

3 cloves garlic

5 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef stock or broth

2 teaspoons Worcestershire

1 teaspoon sweet paprika

1 cup grated/shredded cheese (Monterey jack or cheddar)

2 tablespoons chopped fresh parsley leaves

Boil the potatoes in salted water for 15 minutes or until they are tender. Drain the water and place the potatoes in a bowl. Mash the potatoes until smooth. Add 3 tablespoons butter, egg and sour cream. Set aside.

In a pan, heat the olive oil and sauté the garlic and onion for 2 minutes or until slightly brown. Add the meat and fry for 5 minutes until it is browned. Spoon away excess fat if needed. Season it with salt and pepper. Mix in the vegetables and stir-fry for around 5-8 minutes or until they are cooked. If you are using fresh vegetables, add them according to cooking time. You can even add a little broth to cook the vegetables. Season the meat with paprika. Set aside.

In a smaller pan, cook the remaining butter, flour, broth and Worcestershire sauce. Stir constantly. Cook mixture for around 3 minutes or until it thickens. Combine the meat and the gravy.

Transfer the beef mixture in a baking dish. Top it with mashed potatoes and grated cheese. Set the oven at 400 degrees and cook for 30 minutes or until the cheese and potato mixture becomes a little brown. Sprinkle with parsley and serve.

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