On the Table: Shepherd's Pie

I know it's breaking with tradition, but I decided to make shepherd's pie tonight, rather than corned beef and cabbage.  I tried a few twists to keep things interesting!

Peel and dice six medium to large Russett potatoes.  Depending on their size, the potatoes can be cut into quarters or sixths - you just want the pieces to be approximately the same size so they will cook at the same rate.  Put the potatoes in a large pot and cover with cold water.  Bring the water to a boil and cook until a knife goes into the potatoes very easily - about twenty minutes from the time the water comes to a boil.  Drain the potatoes and mash them (I prefer using a potato masher).  Add two or three tablespoon of butter, about a cup of buttermilk (I had some left from making Irish Soda Bread earlier today!), and a bunch of salt.  Stir to combine, taste, and add buttermilk and salt as needed to reach the desired taste and consistency.  Set mashed potatoes aside.

Preheat oven to 350 degrees.

Dice a medium sized yellow onion.  Coat the bottom of a large skillet with canola oil and put over medium heat.  When the oil gets warm, add the onion to sweat.  When the onion becomes translucent, stir in about a pound (I think I had 1.25 pounds) of ground beef (I used 85/15) and stir to break up the pieces.  Allow to cook over medium heat, stirring occassionally, until the beef is cooked.  Stir in a one pound bag of frozen peas and carrots, two tablespoons of worcestershire sauce, a few dashes (about a teaspoon) of dried mustard, a few dashes of black pepper, and a few dashes of salt.  Stir to combine and cook until vegetables have thawed.  Taste and adjust seasonings as needed.

Pour the meat mixture into the bottom of a 9x13 baking pan, and smooth the mashed potatoes over the top.  Bake in the preheated oven for about 30-40 minutes or until the top starts to brown.

Here are the results:
 

Enjoy!