Shepherd's Pub Pie

This is one of my winter comfort foods.

I'm not the kind of person who is bothered by 'food touching'. I could name at least 3 people in my immediate family who have this 'affliction'. I'm not one to name names but they're all under 5 feet tall and call me Mom. Enough said.

Well, tonight those 3 people will not be happy about what's on tonight's menu! Like the old saying goes "She who wields the spatula rules the world" -- it might not be so much of an old saying as much as something that I tell my kids when they complain about a home cooked meal that I've toiled over. :)

This dish has a mixture of wonderful flavours -- from meat flavoured with the thyme and rosemary to the garlic mashed potatoes. I like to make it ahead of time then pop it in the oven a little longer to heat it through. Saves me a lot of time during the 'witching hour' in our house(after school to dinner time).

3 large potatoes, peeled and cut into 1-inch pieces
2 garlic cloves, minced
1 1/2 lb ground beef
1 medium onion, chopped
3/4 cup carrots, diced
1/2 cup celery, diced
2 tbsp flour
1 (10oz) can beef broth
1/2 cup frozen peas
1 tsp thyme
1/2 tsp crushed rosemary
1/2 tsp salt
1/4 tsp pepper
pinch nutmeg
2 tbsp butter or margarine
1/4 cup milk or cream

Preheat oven to 375F. Boil potatoes and garlic in water until potatoes are soft, about 20 minutes. Meanwhile, in a skillet over medium-high heat, saute ground beef, onion, carrot and celery until the meat is no longer pink. Stir flour through evenly. Add broth and reduct heat to simmer. Add frozen peas, thyme, rosemary, salt, pepper and nutmeg. Simmer about 5 minutes, stirring a few times.

While the meat mixture is simmering, drain potatoes. Add butter and milk; with an electric mixer, beat potatoes until smooth and fluffy. Spoon meat mixture into a 9-inch deep pie plate or casserole dish. Spread potatoes evenly over meat mixture. Swirl tops of potatoes with the tines of a fork to create peaks. Bake for 35-40 minutes.