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Shepherd's Pie

Every time I make shepherd’s pie, I have trouble restraining myself from eating the entire casserole. What is that? I serve it to my family, I eat my own helping, and then I wander into the kitchen and take just another forkful from the pan. Then another. Then another. To me, it’s more addicting than just about any other food.

I make mine with frozen peas. I suppose everyone has their own recipe, but I can’t imagine making it with any other vegetable. Then I use ground beef, and add in some sort of tomato base to give it some depth of flavor and keep it from getting dry. Usually I use tomato paste, but when I made it the other day, the tomato paste was all gone, so I just used some ketchup instead. As a tried and true hater of ketchup, I was as surprised as you, but it worked.

Shepherd’s Pie

1 1/2 pounds ground beef
1 small onion, finely diced
1/4 cup ketchup
pinch cayenne pepper
salt and pepper
1 10 ounce bag frozen peas
2 pounds mashed potatoes (use leftovers, your favorite recipe, or this recipe)
1/2 cup shredded cheese

Preheat oven to 350 degrees. In a large skillet, brown the beef with the onion until the meat is fully cooked. Add in ketchup, cayenne pepper, and salt and pepper to taste. Pour meat into the bottom of a casserole dish. Pour peas over the meat, and spread mashed potatoes over the top. Sprinkle with cheese. Bake for 25-35 minutes, or until cheese is bubbling and the casserole is heated through.

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