Shepherd’s Pie

Instructions

1. Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and sauté until softened.
2. Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in half of the beef broth scratching any browned bits off the bottom.
3. Preheat oven to 400 degrees F.
4. Then stir in the rest of the beef broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
5. In the meantime, make your favorite mashed potatoes. The Bob Evans prepared mashed potatoes taste great and are so easy but if you’d like to make your own potatoes, about 1 pound of peeled potatoes should yield enough.
6. Spread the mashed potatoes over the cooled filling. (Be careful not to mix up the two.) Criss-cross with a fork for a fancy look. Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).