Shepherd's Pie Winter Night Dinner

It was my turn to cook dinner and since I was working from home today, it was the perfect time to come up with something fun, different and warming since it's freezing outside this week! Let's be honest though for a second, I don't cook very much. Not because I don't like to, but because Mr. K is just so darn good at it! Seriously though, he loves to cook and he's great at it. Great at coming up with meals on the fly, while I always need to follow a recipe. But that's ok because I enjoy following a recipe and trying new things (to a certain extent).

Anyways, tonight I made Shepherd's Pie. I was going to make a bunch of mini pies, but decided to just make two and then make the rest in a big pan. I followed a couple of different recipes, so I've combined those here. Mr. K is usually the mashed potato maker in the house, but he said that I may have taken over that duty. I was pretty impressed, if I do say so myself ;)

I have to admit though, the only photos I took are over the mini-Shepherds pies I made. I forgot to take a picture of the big one. BUT it looked just like this, only in an 8x8 ceramic dish.

Yields: 4-6 Servings
Temperature: 450 degrees
Cook Time: 15 minutes

Mashed Potatoes: 
3 large potatoes, peel and cubed
1/2 C. Sour Cream
1/4 C. Milk
1 tb butter

Filling:
1 3/4 lb. ground beef
salt and pepper
1 carrot, peeled and chopped (I had a bag of baby carrots in the fridge so I just chopped about 10-15 of those)
1 medium onion, chopped
1 garlic clove, minced
1/2 C. chopped mushrooms (about 4 large mushrooms)
1/2 C. Frozen peas
1 tsp paprika
2 tb butter
2 tb flour
1 C. beef broth
2 tsp Worcestershire
1/2 C. shredded cheddar cheese (I actually forgot to use this, and it turned out just fine!)
2 tb chopped fresh parsley leaves

Preheat oven to 450 degrees

1. Boil potatoes in salted water until potatoes are tender, about 15 minutes 
2. While potatoes are boiling, heat skillet over medium-high heat. Add ground beef to pan and season with salt and pepper. 
3. Brown meat - toss in carrots, mushrooms, onions and garlic 
4. Cover and cook this mixture for 5 minutes, stirring frequently 
5. Stir in peas, parsley and paprika 
6. In a second, smaller pan, heat butter and flour for about 2 minutes (make sure not to burn the butter!). Add in the Worcestershire and beef broth. Whisk until thick, about 1-2 minutes. Add the gravy to meat pan. 
7. Drain potatoes, put into a bowl (I just put them back into the pot I boiled them in), mix in sour cream, butter and milk, mash until smooth 
8. Pour meat mixture into casserole dish, and top with mashed potatoes. Top potatoes with cheese. 
9. Cook until potatoes are browned on top 
10. Let cool and enjoy!