Shepherds/Cottage Pie

Ingredients:
2# to 3# ground beef
3# potatoes (we like red)
1 large white onion, diced
1 bag frozen peas 
2 carrots, diced
1 tablespoon olive oil
1/4 to 1/3 cup flour
1/4 to 1/3 cup corn starch
1/2 cup V8 or tomato juice
1 tablespoon Worcestershire sauce
1-2 teaspoons beef base or 1-2 beef bouillon cubes
1 scant tablespoon horseradish, ground
1 heaping teaspoon garlic, minced
2 tablespoons chives, divided
1/4 teaspoon French Tarragon*
1/4 teaspoon Thyme*
1 cup sour cream or plain yogurt (I use soy)
1/4 cup butter or margarine ((I use Smart Balance)
1/4 cup milk or cream (I use dairy free creamer)
8 oz shredded cheddar cheese (I use Veggie Shreds)
water
salt & pepper to taste


Directions:
1) Brown the ground beef & onions in olive oil in a preheated large skillet.
2) Add enough water to almost cover the meat mixture and add the carrots.
3) Remove from heat and stir in the Worcestershire sauce, V8, horseradish, garlic, tarragon, thyme, half of the chives & salt/pepper to taste.
4) Return to heat & add in the peas ~ stir often ~ until sauce thickens, you want this to be a pretty thick gravy. 
5) Either pour mixture into a Pam sprayed CrockPot or a deep sided 9 x13 pan.
6) Wash & cube the potatoes ~ leaving the skins on ~ boil them in salted water until they are fork tender. Drain & return to pot.
7) Mash the potatoes and add in the sour cream, remaining chives, margarine, milk, cheese & salt/pepper to taste ~ potatoes should not be light and fluffy or they will "melt" into the meat mixture.
8) Carefully drop & spread the mashed potatoes over the beef mixture.
9) If using CrockPot cover & cook on high for 15 to 20 minutes then reduce heat to low for 1 1/2 hours or on low for 2 to 3 hours.
If using preheated 350 degree oven place 9x13 in the oven (with a cookie sheet underneath to catch drips) for an hour or so.


*Optional ~ I like to use fresh from my garden but you can also use dried or skip all together.


The leftovers reheat & freeze well too.


Source(s): 

Deborah Holton Harvey