Shepherd's Pie

This is one of Mom's recipes. Nothing says comfort food to me like this recipe, but really, its' quite good for you. Tons of veggies and some meat! Can't beat that! Make this recipe your own by topping it with your own favorite mashed potatoes recipe (I never write mine down - it's just whatever we've got in the fridge).

Mom's Shepherd's Pie

1 lb. lean ground meat (I like turkey)
1 small onion, chopped
1 8oz. bag frozen peas and carrots
1 can of chicken broth
3ish tbsp. flour
1 egg
1 lb. mashed potatoes (bought or homemade)
1 tsp. salt
1 tsp. pepper
1/2 c. cheese (optional)

Preheat oven to 350.

Meat/Veggie Part
Start browning the meat and add in the onions once the meat is half-way cooked. Once the meat and onions are thoroughly cooked, assess whether or not it's worth draining off the residual liquid and do so. Add 1/2 the can of chicken broth and some flour, 1/2 tsp. of salt and 1/2 tsp. pepper. Make sure the flour doesn't lump as you mix it in. Add in the frozen veggies. Pour in the rest of the chicken broth. You know you need more flour if your mixture is runny, but you know that the mixture will thicken up as you cook it. All ingredients should be well coated with teh flour/broth mixture, and there should be some extra in the bottom of the pan. The consistency of the flour/broth mixture should be thicker than water, but runnier than gravy. It'll kind of look like a stew. Make sure the veggies get to be heated through.

Potato Part
Either thaw or make your mashed potatoes as you usually would. After cooked, mix in an egg. Try to temper adding the egg so that the hot potatoes don't cook it. Mix in 1/2 tsp. salt and 1/2 tsp. pepper in addition to what you usually add.

Combining
Grease a 9x13 baking dish. Add in the meat/veggie mixture. Spoon and smooth the potato mixture on top. Bake at 350 for 25 minutes. Sprinkle with cheese. Bake for 5 more minutes. Let cool for at least 10 minutes or be prepared to burn your mouth.