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How is it possible we did not think of Shepherd's Pie before this? Well, this really is not an orthodox Shepherd's Pie but our fearless leader liked it even on the first try. It is easy to chew and it has lots of vegetables and protein; it is all hidden under a ton of cheesy potatoes, really good.

This recipe makes a huge finished product so it is easy to make one Shepherd's Pie for the freezer, without the topping on to serve.

Please read the entire recipe all the way through before you start.

Chop about the same size (roughly ½" - ¼" dice):

• 2 c. onions
• 1½ c. celery
• 2 c. carrots

Sauté, in a very large frying pan or wide pot, in 3 Tbsp. olive oil. Sauté 3 to 4 minutes, until the celery looks even brighter green.

Add to the hot pot:

• 2 lbs. ground beef

Cook over medium heat until the vegetables are limp and the meat is brown. Then add to the pan:

• 3 Tbsp. all-purpose or Wondra flour

Cook 3 to 4 minutes to get rid of the floury pasty taste of raw flour.

Add and stir in until very well combined and starting to thicken:

• 2 to 3 c. chicken broth (note: warmed chicken broth mixes in more easily than cold)

Prepare the sauce

At this point add:

• 1 tsp. dried thyme, crumbled
• ½ tsp. dried rosemary, crumbled
• 1 tsp. salt
• ½ tsp. garlic powder
• ¼ to ½ fresh ground pepper
• 3 Tbsp. ketchup
• 1 Tbsp. Worcestershire sauce
• 1½ c. frozen peas
• 1½ c. frozen corn

Cook about 5 minutes at a simmer. Taste for salt and pepper. Set aside. If you are cooking this ahead, chill the mixture at this point. See notes.

Prepare the topping

Preheat the oven to 375°. Then cook

• 4½ lbs. potatoes (I used Yukon Gold but russets are fine too.)

Cook in salted water until very tender.

While potatoes cook, grate cheeses:

• 1½ c. Swiss or Jarlsberg cheese
• 1½ c. Parmesan cheese
• 1½ c. half and half, heated steaming hot but not boiling.

Drain potatoes very well, return to hot pot and whip in (by hand or mixer) the cheeses, half and half along with salt and pepper to taste. Spread the potatoes over the top of the meat mixture in two pie plates.

Sprinkle with:

• Paprika
• 2 Tbsp. (total) butter cut into tiny pieces

Bake on a cookie sheet, because it will drip, for 45 minutes at 375°. If the meat mixture is cold, bake 15 minutes longer.

Notes: