Shepherd’s Pie

INGREDIENTS:

-Lean Ground Beef, 2 1/2 pounds
-White or Gold Potatoes, about 3 pounds
-Sweet Yellow Onion, 1 medium
-Garlic, 2 or 3 cloves
-Carrots, 6 or 7
-Peas, 1 1/2 cups
-Flour, 1/3 cup
-Beef Bouillon or Stock, 3 cups
-Cheddar Cheese, 2 cups grated
-Black Pepper

DIRECTIONS:

-Cut the potatoes into chunks and put them on to boil. You can peel them first if you like but I never bother.

-Brown the meat over medium high heat. Add the onion and cook, stirring occasionally, until the onion softens and begins to brown.

-Add a generous amount of black pepper and the flour. Stir it together until the flour is absorbed.

-Add the bouillon and stir it all together. Add the peas and carrots. Reduce the heat and let it simmer for a few minutes, until the vegetables are tender and the gravy is thickened. If it starts to get too thick add a little more bouillon.

-By now the potatoes should be ready to mash. Drain them, reserving some of the cooking liquid, and dump them back into the pot. Mash with a little butter and the cooking liquid. You could use milk or cream but I decided to save on the fat and calories a little ...