Shepherds Pie

2 tbsp oil
1 small onion, diced

2 lbs ground beef
3 cloves garlic, minced
2 carrots, peeled and chopped
1 handful frozen green beans
1 cup chopped mushrooms

1/4 cup flour
1 can beef broth

1 tbsp pureed parsley
fresh sage, chopped

Mashed potatoes;
5 potatoes, peeled and roughly chopped
3 whole garlic cloves
1/4 c. cream
1/4 c. butter
1/2 c. skim milk if you need it

Heat the oil in the pan, cook the onions until soft. Add ground beef, stir and cook, adding the rest of the veggies in the order given. Once the beef is cooked, stir in the flour, then add the beef stock. Stir and let it simmer until it thickens. Add the herbs and turn the heat off. Put it in a casserole dish.

What I like to do is put half of this mixture in one dish and put it in the freezer. When you want to eat it, thaw it, cover with mashed potatoes and bake.

After you put the potatoes and whole garlic cloves in a large pot, put about an inch or two of cold water in. Add plenty of salt and simmer until the potatoes are soft. Drain the water, add the cream and butter and mash the potatoes with a masher. Add as much skim milk to make the potatoes as creamy and soft as you like it.

Cover the meat mixture with your mashed potatoes and bake at 350F until it's all hot
top with mashed potatoes and bake until the whole thing is hot. You can tell because the meat mixture will bubble and push through the potatoes.