Kathy'S Shepherd'S Pie

• 5 medium red potatoes
• 1 lb ground chuck
• 1/2 medium onion, chopped
• 2 T margarine
• 2 T flour
• 1 c beef broth
• 2 t Worcestershire sauce
• 2 T sour cream
• 1 t dried parsley
• 1/2 t thyme
• 1/4 t dry mustard
• Dash salt
• Dash pepper
• 1 16-oz can of peas, drained
• 1 1/2 c shredded cheddar or colby cheese
• 1-2 green onions, sliced

1. Slice potatoes in a food processor and boil in water 10-12 minutes or until tender but not sticky. Drain and set aside.
2. Brown ground chuck in a frying pan on medium heat. When meat is browned, add onions and saute until tender. Reduce heat to warm.
3. In a separate frying pan, melt margarine and stir in flour over medium heat until mixture has achieved a light brown color. Whisk in beef broth and Worcestershire sauce and heat 1-2 min, then whisk in sour cream. Add sauce mixture to meat mixture along with spices, salt and pepper, mixing thoroughly. Stir in peas gently.
4. Preheat oven to 450 degrees. Pour meat mixture into 12" iron skillet, cover with a layer of potatoes. Sprinkle with 1/2 of cheese, then top with another layer of potatoes and cheese. Top with sliced green onions. Bake for 20 minutes or until cheese topping is browned.

red potatoes, ground chuck, onion, t, t, beef broth, worcestershire sauce, t, parsley, thyme, mustard, salt, pepper, peas, cheddar, green onions

Taken from www.epicurious.com/recipes/member/views/kathys-shepherds-pie-52161401 (may not work)