Gina'S Shepherd'S Pie

• 2 lbs potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or 2 tablespoons butter, to taste
• salt & freshly ground black pepper
• 1 tablespoon extra virgin olive oil, 1 turn of the pan
• 1 3/4 lbs ground beef
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or 1 cup broth
• 2 teaspoons Worcestershire sauce, eyeball it
• 1/2 cup frozen peas, a couple of handfuls (or 1 can if your hubby is picky)
• 1 cup cheddar cheese (I eye ball it)

1. Boil potatoes in salted water until tender, about 12 minutes. Drain and fix as you would your normal mashed potatoes. I do cut back on the milk a little. You could also use instant if needed.
2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef . Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.
3. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
4. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
5. Preheat broiler to high.
6. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with cheese and broil 6 to 8 inches from the heat until cheese is evenly browned.

potatoes, sour cream, salt, extra virgin olive oil, ground beef, carrot, onion, butter, flour, beef stock, worcestershire sauce, frozen peas, cheddar cheese

Taken from www.food.com/recipe/ginas-shepherds-pie-313238 (may not work)