Shepherd's Pie
The ultimate comfort food.
1 1/2 Cups frozen corn
2 Tablespoons butter
1 chopped onion
1 stalk chopped celery
1 lb. ground beef
1 Clove minced garlic
2 Tablespoon(s) flour
1 Cup beef broth or stock
1 Cup canned diced tomatoes
1 Teaspoon thyme
1/2 Teaspoon rosemary
1 1/2 Teaspoons worcestershire sauce
salt and black pepper
For mashed potato topping:
6 Cups peeled, chopped baking potato
1/2 Cup sour cream
1/2 Cup milk
salt and black pepper
2 T butter plus additional for dotting
1 pinch paprika, for topping
Cook corn. Place potatoes and salt in water and boil for 10 -13 minutes. Place 2 T butter in skillet and saute onion and celery for 5 minutes. Add beef to pain, drain grease. Add garlic and flour. Stir in broth, tomatoes, herbs, corn and worcestershire sauce. Simmer covered for 5 minutes. Add salt and pepper. Preheat oven to 400 degrees. Make the mashed potato topping. Spread on top of the meat mixture, dot with butter, sprinkle with paprika, and bake for 20 minutes.

From the kitchen of Emily Kleiber