Shepherds Pie

• 6 whole Potatoes, Peeled
• 4 Tablespoons Butter, Divided Into 2
• 1/4 cups Milk
• 1 pound Ground Beef
• 1 whole Onion, Minced
• 2 cups Prepared Brown Gravy
• 2 Tablespoons Tomato Paste
• 2 cups Mixed Vegetables

1. Preheat oven to 350F.
2. Peel potatoes and put them into a pot filled with water.
3. Boil potatoes (this will take 20-25 minutes for medium sized potatoes, more if the potatoes are larger they should be fork tender), then pour off the water.
4. Use a potato masher or hand mixer to mash potatoes.
5. Add in 2 Tablespoons of butter and a scant 1/4 cup milk, mix to combine, then set aside.
6. Brown onion and meat together over medium heat, stirring to break it up a little until the meat is browned and done.
7. Drain grease if necessary.
8. Add two cups brown gravy, the 2 Tablespoons of tomato paste and 2 cups mixed vegetables, and stir together.
9. Place the mixture into an oven safe iron skillet or casserole dish and top with the mashed potatoes, dotted with the remaining 2 Tablespoons of butter.
10. Place in the preheated oven and let cook for 45 minutes, until the filling is hot and bubbling around the mashed potatoes.
11. Serve and enjoy.
12. *Im not real good at plopping the mashed potatoes on top, so I form patties of potatoes on a cutting board and slide them onto the top of the meat mixture with a spatula.
13. ** I generally dont add salt to this as the gravy is salty enough.

potatoes, butter, milk, ground beef, onion, brown gravy, tomato paste, mixed vegetables

Taken from tastykitchen.com/recipes/main-courses/shepherds-pie-2/ (may not work)