In the past few days the oven and I have become very closely acquainted. These are some of the yummy things that the thing's been spitting out onto our dinner table lately. There were other dishes but we ate them before we thought of the camera!

I've only had Shepherd's Pie once and I can't really remember the taste, but this thing came out delicious! Here's the recipe, which I derived from a few I found online and I adapted to what I already had in the kitchen:

SHEPHERDS PIE

• 3 potatoes
• Melting cheese for mash and to sprinkle on top
• Milk
  
• Green onions
• ¼ - ½ onion, cubed, large chunks
• Butter or Margarine
• 1 lb ground beef
• Flour
• 1 bullion beef stock
• Ketchup
• Frozen green peas
• 1 can of corn

Peel and dice potatoes in 2cm cubes so they cook faster. Put them in a large pot and cover them with water. Salt the water and boil over high heat until the edges start to come apart to the touch. Transfer potatoes to a bowl and combine with cheese, about 1 Tbsp of butter, and mash with enough milk to make it soft. Add cut green onions and salt and pepper to taste.

In the meantime, dissolve a beef bullion in 2 cups of boiling water. Set aside.

Preheat oven to 375º F

In a large skillet, on medium high heat, melt about 1 Tbsp of butter and spray some cooking oil. Stir in diced onions and cook till translucent. Add ground beef and break apart so there are no large chunks. When beef is nearly all brown, add a couple of Tbsps of flour and stir. Stir in, little by little, half of beef stock. Lower to medium heat and let it thicken for a couple minutes. Finish off with a squeeze of Ketchup, salt, pepper to taste.

Transfer to deep baking dish. Sprinkle frozen peas and the drained canned corn. Add layer of mashed potatoes. Sprinkle with more melting cheese (Parmesan/ cheddar/ mozzarella)

Bake in preheated oven for 20 minutes or until top is golden brown.

For gravy, melt a Tbsp of butter in a small sauce pan, add a Tbsp of flour and stir to form a paste. Little by little and stirring constantly, add remaining beef stock and cook over medium heat until thickened.

VOILA! EEESY!