Heidi’s Shepherd’s Pie

  • 2 lbs ground chuck
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 6 potatoes, cubed
  • Salt and pepper
  • Butter

In heavy skillet, heat oil and butter, then add onions, garlic, celery, salt and pepper. Cook slowly until meat is done; about 20 to 30 minutes. Add a little water, so there will be a little juice. Cook potatoes, drain and mash adding salt and pepper and lots of butter. In a buttered casserole, place meat mixture and top with mashed potatoes. Bake at 350 degrees for about 15 or 20 minutes, or until potatoes are brown.

***Jodi suggests adding carrots & peas. Cook sliced carrots (a handful) WITH the meat, and add frozen peas to the meat mixture (a handful) right before putting it in the oven.

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