Shepherd's Pie

Now that I know the difference, this is actually Cottage Pie.  Cottage Pie is made with ground beef and Shepherd's Pie is made with ground lamb.   We need to have a cook off with which Cottage Pie recipe my family likes better but this is the one I had growing up.  I'm going to leave the title as is so we can look for it easier.  In the future, I might update it.   I'll also update whenever we do a cottage pie taste off!

3 Russet potatoes

Seasonings to taste, milk, sour cream, butter, salt, and pepper

1 lbs ground beef

1/2 large onion, chopped

More seasonings-garlic powder, thyme, basil, oregano, and black pepper, maybe 1/2-1 tsp each

8 oz tomato sauce

1 tbs tomato paste

1 tbs Worchestershire sauce 

1 tbs chicken broth or red wine (water if you have to, adjust with more salt) 

16 oz cooked and drained mixed peas and carrots

Sweet paprika for topping

Mashed potatoes made to order

Boil peeled and diced russet potatoes until done.  Drain and mash with seasonings.  Set aside.

Cook the ground beef with the onions until brown, drain any fat

Over low heat, add seasonings and cook until fragrant

Add the tomato sauce, tomato paste and Worchestershire sauce and broth and cook until bubbly

Add the meat mixture to the bottom of a 13 X 9 pan and top with drained vegetables and then the mashed potatoes

Add paprika to the edges of the potatoes and bake at 375 until warmed through and bubbly (15 minutes?  I forgot to set a timer)

When bubbly all over, turn the oven to broil to get a nice crust on the potatoes