So, is this really Shepherd’s Pie? According to some, no. That would mean it contains lamb, and, well, mine doesn’t. It might be called Cottage Pie. Although, when I tell Jake we are having this, I never refer to it as that. I say Shepherd’s Pie, and he doesn’t hold it against me. While I wrestle internally with what the correct name of this dish is, I am going to tell you that, to me, it doesn’t matter. It’s good. And, to be completely honest, when Jake asks where the leftovers are, he says, “Where’s that stuff?”, so I don’t think it much matters to him either. It’s basically meat and potatoes, any way you look at it, and what could be bad about that? Nothing, I say!

Ingredients:

1 pound ground beef
1 cup corn
1 cup peas
½ cup carrot, diced
1 teaspoon garlic powder
1 ½ cup beef broth
3 beef bouillons
2 tablespoons flour
2 tablespoons butter, plus 2 tablespoons of butter
4 large potatoes
¼ cup sour cream
1 egg
¼ teaspoon black pepper
½ teaspoon salt

OR:



Peel potatoes and place into pot with cold water.





I was chopping like such a madman, that a potato got thrown to the floor:



It happens.



Bring to boil, until potatoes are fork tender (maybe about 10-15 minutes).



Drain and smash.



I just noticed, I unknowingly said "smash" up there. There's a reason for that: Despite all the cooking I do, there are a couple things I cannot make. MASHED potatoes is one of them. I have forever tried to make smooth potatoes, and failed. I've given up. So, I ultimately call my potatoes SMASHED to cover up for the possible lumps, and make people think I intend for them to be there. So, for this recipe, I used this:



My potato ricer. Best invention. Ever. Add 2 tablespoons of butter, sour cream, salt and pepper. Set aside to cool.



Brown ground beef.



Add carrot and garlic powder. Saute.



Add last 2 tablespoons of butter and flour.





Stir to combine. Cook for 2-3 minutes.



Add broth and bouillon mixture (by this I mean, I put my bouillons in my broth and heated up in the microwave until the bouillon disolved).



Bring to a boil. Add peas and corn, stir. Simmer for 10 minutes.





Once potatoes are cool, add slightly mixed egg. Stir until completely combined.







Put ground beef and vegetable mixture into casserole dish.



Cover with mashed potatoes.







Bake at 350 degrees for 20 minutes.



It may not be beautiful, but it sure is good.