shepherd’s pie

2 celery stalks
1 carrot
1/2 onion
1 can of sliced mushrooms
1 cup of corn

1 packet pepper or mushroom gravy
chicken stock (cube or liquid)

ground beef

mashed potatoes
cheddar cheese

black pepper
salt
paprika
parsley
montreal steak spice

in a skillet, brown the onion for 5 minutes.  afterwards, add all the veggies (including the water from the mushrooms) and cook on a low-medium heat.  in a small saucepan, cook up some pepper or mushroom gravy as per package instructions.  once its done, add it to the veggies.

in another skillet, brown the ground beef until all the pink is gone, about 35 mins, on a low-medium heat.  once its brown, add the veggies + gravy to the ground beef and cook for another 15-20 mins:

in the meantime, preheat the over to 375F.  put the meat + veggie mix into a 9×13 glass baking dish and bake in the oven 1.5 hours, mixing the contents every once in a while.  if the mixtures looks like its getting low on liquid, add some chicken stock with spices and mix thoroughly.

in a deep pot, bring water and potatoes to a boil.  once they’re cooked, mash ‘em up with some butter.  take out meat + veggie mixture from the oven and top with the mashed potatoes.  you can also shred some cheddar cheese and top the potatoes with that if you like (i cut ours into thin strips and placed them on top of the potatoes):

put everything back in the oven and bake for an additional 35-40 mins or until cheese has melted and potatoes are a wee bit crunchy.

serve hot, alongside a side salad if you like.

enjoy ^^