Shephards Pie

Brrr Baby! Despite the unbearable cold temps I kicked some serious household chores' butt today. I started the day with grocery shopping even though it was so cold out my tire pressure light was on the entire time. Yikes. I still drove the car but lets not tell Christopher. Once home in my slightly warm house I really got to work. The bathrooms are all cleaned from top to bottom, bedrooms vacuumed, beds all changed, laundry is washed and folded, dogs bathed and I even jumped on the treadmill. If only I motivated like this everyday. Dare to dream. By the the time Christopher came home dinner was on the table and the kitchen was cleaned up. I'm officially done for the night. Yeah! I even ate healthy today which I think calls for a reward. Like a foot massage.

Recipe from Gooseberry Patch Homestyle Family Favorites.
Download Recipe
Ingredients
4 to 5 potatoes, peeled & boiled
2 tbsp butter, softened
1/4 to 1/2 cup milk
salt & pepper to taste
1 lb ground beef
1 tomato, chopped
6 mushrooms, sliced
2 tbsp fresh parsley, chopped
1 tbsp tomato paste
1/4 tsp Worcestershire sauce
1 cup brown gravy
1 (10 oz) package frozen peas, thawed
Directions
Mash potatoes, butter, milk, salt and pepper together; set aside. Brown beef in a skillet over medium-high heat; drain. Add tomato, mushrooms, parsley, tomato paste, Worcestershire sauce and gravy; mix well. Add peas and simmer 5 minutes; pour into ungreased 13” x 9” baking pan. Spread mashed potatoes over top; bake, uncovered, at 400 ⁰F for 40 minutes.