Shepherd’s Pie

• 2 lb potatoes, peeled and cubed
• 1/3 cup buttermilk
• 1 lb ground beef or lamb
• 3 cups frozen vegetables (like onions, carrots and cauliflower)
• dash of garlic powder
• 1 can (8oz) chopped tomatoes
• 1 cup frozen peas
• 2 tsp Worcestershire sauce
• salt and pepper to taste
• 1tsp cornstarch
• 1/4 cup apple juice

Boil the potatoes in a large pot until they are tender (about 15 minutes). Drain them well and mash them in a large bowl using a potato masher or an electric mixer. Add your buttermilk and mix until you have fluffy mashed potatoes. Depending on the potatoes you may need a little more or a little less of the buttermilk.  I usually add most of it, but not all of it at first and see how the potatoes look and feel when the buttermilk is incorporated.

Get out a large skillet, add a little oil or nonstick cooking spray and brown the ground beef or lamb. Add the frozen vegetables and sprinkle a little garlic powder on them. Cook for a few minutes to get the veggies thawing.

Add the can of tomatoes (including the jucie) as well as the frozen peas, Worcestershire sauce, salt and pepper. Bring everything to a rolling boil, then turn down the heat a bit.

Get out a small cup and add the corn starch and the apple juice to it. Stir it with a fork until it is smooth, then add it to the vegetable and meat mixture. Allow it to cook until the mixture begins to thicken. This usually takes just a few minutes.

Spoon the mixture into a casserole dish. Spread the mashed potatoes on top and bake for 40 minutes.

This is pure comfort food!