Shepherd's Pie

A good winter meal that uses potatoes and onions from your storage and carrots or other root vegetables that you may have overwintered in the garden - as well as using frozen veggies (such as shelled peas or corn kernels) that you may have on hand.

Ingredients

1 1/2 lbs ground round beef
1 onion chopped or 2 medium leeks chopped
1-2 cups vegetables - (chopped carrots, shelled peas, or corn, etc)
1 1/2 - 2 lbs potatoes (3 big ones or 5 medium ones)
1/2 cup sour cream
8 tablespoons butter (1 stick)
1/2 cup beef broth (or 1/2 cup water & 1 TBS of Beef Base)
1 teaspoon Worcestershire sauce
Salt to taste (be careful as the broth often has enough salt!)

1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). Preheat oven to 400 degrees.

2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3. Sauté onions/leeks in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions/leeks. Add peas towards the end of the cooking of the onions, or after the meat has initially cooked.

4. Add ground beef and sauté until no longer pink. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist. Add salt if needed (to taste).

5. Mash potatoes in bowl with remainder of butter and sour cream, season with salt to taste.

6. Place beef/onions/veggie mix in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown.

7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Serve and enjoy!