Lana Lane'S Shepherds Pie

• 1 lb. 80/20 ground beef
• 5-6 med. yukon gold potatoes
• 4 cloves garlic, crushed
• 1/4 cup shredded onion
• 1/4 cup shredded carrot
• 1 1/2 cups shredded gruyere cheese
• 1 Tbsp. Tomato paste
• 1 pkg. Beef gravy mix (optional)
• 3Tbsp. olive oil
• 2+ Tbsp. butter
• S & P to taste

1. First, peel potatoes, cut them in half and place in a large pot with cold water. Bring to a boil, and cook until fork tender.
2. In a large, deep skillet, heat 2 TBSP. olive oil. Add garlic and onion and saute until fragrant. add ground beef and break apart with a potato masher. cook until completely browned. Add gravy mix and combine until nicely tickened. Remove from heat and stir in shredded carrot. Set aside.
3. Mash potatoes with 1 tbsp. olive oil and 2 tbsp. butter. You can add garlic or cheese to the potatoes if you like, otherwise just season with salt and pepper. You can add sour cream or milk to thin out the potatoes to your preferred consistencey.
4. To assemble:
5. Pour beef mixture into the bottom of a 10 x 10 x 4 casserole. Layer gruyere evenly over the top of the beef, and finally the layer mash potatoes over the cheese. Heat the broiler to hi, or 500 degrees F. Rake across the top of the potatos with the tines of a fork, creating small ridges all over. Throw it under the broiler until the ridges are nicely browned and serve warm!

ground beef, gold potatoes, garlic, onion, shredded carrot, gruyere cheese, tomato paste, gravy mix, olive oil

Taken from www.epicurious.com/recipes/member/views/lana-lanes-shepherds-pie-1273124 (may not work)