Shepherd's Pie

The weather this week has been fantastic! Highs in the low 80s, lows in the upper 50s, minimal humidity—which is saying something in the Deep South this time of year. Because there is a hint of fall in the air, I had a desire to make some comfort food. I had never made Shepherd's Pie before, but the idea of beef and vegetables covered with cheesy mashed potatoes seemed like a good idea. I made up the recipe as I went along. It is a really ugly dish, but A and I both thought it was tasty. (Next time, though, I won't use as much thyme; I didn't measure.) This will be even better when the weather is actually cool. —PHH

Shepherd's Pie
1 lb. ground sirloin
1 onion, chopped
2 garlic cloves, minced
2 Tbsp. all-purpose flour
1 1/2 cups beef broth (I like Kitchen Basics brand.)
1 package frozen baby carrots
1 package frozen English peas
1/2 tsp. thyme
1 tsp. paprika
Salt and pepper to taste
Mashed potatoes (I made homemade ones, but you could use frozen ones to speed things up.)
1 cup Cheddar cheese, shredded

1. Brown sirloin, chopped onion, and garlic in a large skillet until meat is browned and crumbled and onions are tender. Stir in flour, and pour in broth. Add carrots and peas; cook until mixture thickens. Stir in thyme, paprika, salt, and pepper.
2. Spoon mixture into a 13- x 9-inch baking dish. Spread mashed potatoes evenly over the top of the meat mixture.
3. Bake at 350° for 25 minutes; sprinkle with shredded cheese, and bake for 5 more minutes.
Note: To make this dish ahead, you can refrigerate it after finishing Step 2 for a couple of days; then bake as directed, increasing first bake time to 35 minutes.