Shepherd's Pie

Ingredients:

For the potatoes:

4 large potatoes, peeled
1 tablespoon butter, or margarine
1 garlic clove, minced
1/4 cup milk, or half and half
Salt and pepper to taste

For the meat:

1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground beef or one pound lamb
1 cup frozen peas
1/2 cup carrot, finely diced
2 tablespoons all-purpose flour
1 garlic clove, minced
1 tablespoon tomato paste, or three tablespoons tomato sauce
1 cup beef, or chicken broth
1/4 cup shredded Cheddar cheese

Directions:

Cook the potatoes, drain and mash. Mix in butter, garlic, and milk or cream. Season with salt and pepper, set aside.

Put a pan over a medium heat. Add the oil and onion. Cook until tender. Add garlic and ground beef and cook until browned. Add the carrot and peas and cook them for five minutes. Then, stir in flour and cook for one minute. Add tomato paste or tomato sauce and broth. Bring to a boil, reduce the heat. Simmer ten minutes or until the sauce is thickened.

Spread the meat and vegetable mixture in an even layer on the bottom of a lightly greased baking dish. Then, spread the mashed potato over the top of the meat. Smooth with the back of a spoon. Sprinkle with remaining shredded cheese.
Bake in the preheated oven for twenty minutes, or until golden brown.

My Notes:

• If you like your pie to look, fancier, use a cake decorating set to form the mashed potatoes on the top of the pie.