Shepherd's Pie

• potatoes, peeled,diced↗2 lbs
• butter↗3 tablespoons
• milk (approximate)↗3 tablespoons
• salt↗
• fresh ground pepper↗
• medium onions, chopped↗2
• lean ground beef↗2 lbs
• large carrots, thinly sliced↗2
• fresh mushrooms, thinly sliced↗1 cup
• Worcestershire sauce↗1 teaspoon
• (14 1/2 ounce) can beef broth↗1
• cornstarch↗1 tablespoon
• nutmeg↗1⁄8 teaspoon
• paprika (optional)↗

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Cook potatoes in boiling salted water until tender, about 20 minutes.

3. 3

   Drain potatoes and mash

4. 4

   add 2 tbsp. of the butter and enough milk to have a firm but not runny consistency.

5. 5

   Season potatoes with salt and pepper to taste.

6. 6

   Heat 1 tbsp. butter in saute pan; add onion, and saute for 5 minutes.

7. 7

   Add ground beef, and cook until beef is lightly browned; drain off any excess fat.

8. 8

   Add carrots and mushrooms to beef and cook until tender, about 10 minutes, adding 1-2 tbsp. water to keep beef from drying out, as needed.

9. 9

   Add Worcestershire sauce.

10. 10

    Stir together and add beef broth and cornstarch; bring all to a boil, stirring constantly.

11. 11

    Add nutmeg.

12. 12

    Remove from heat.

13. 13

    Place meat mixture into ovenproof casserole dish; cover with mashed potatoes.

14. 14

    Sprinkle with paprika if you like.

15. 15

    Bake at 400 degrees for 25-30 minutes, or until potatoes are light golden.

16. 16

    Serve.