Savory Shepherds Pie

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   1.

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   Bring a large pot of water to a boil.

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   Add potatoes and cook until tender.

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   Drain and mash.

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   Set aside.

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   (When I mash potatoes for this recipe, I just mix in a little milk, butter, and pepper to taste.)

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   2.

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   Preheat oven to 350F.

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   3.

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    Combine the water or broth with the wine, Worcestershire Sauce, bouillon cubes, pepper, herb chicken seasoning, and parsley.

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    Set aside.

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    4.

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    In a large skillet, brown the meat.

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    Drain and set aside, leaving just a little bit of grease in the pan.

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    To this, add the onion and garlic, saute over medium heat just until onion begins to brown.

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    5.

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    Return the meat to the pan and add the mixture from Step 3.

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    Add vegetables.

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    Cook, stirring occasionally, until most of the liquid has evaporated.

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    6.

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    Pour meat/vegetable mixture into a 9x13 casserole dish.

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    Cover with mashed potatoes, and sprinkle the cheese over the potatoes.

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    Bake in preheated oven until cheese melts or potatoes begin to brown.

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    * If, like in my household, you are sensitive to or prefer less salt, I recommend using low sodium bouillon cubes and broth.

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    * I have been playing with this recipe a bit, trying to make more of a gravy for the meat mixture, but havent come up with anything that sings to me yet.

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    Gravy or no gravy, this is very yummy just the way it is.

* Per serving · 4 servings · Values may vary.