Shepherd's Pie II

 Shepherd's pie take two! I made a sweet potato shepherd's pie a few months back. This is different twist. I made enough to serve 8 people.

Ingredients:

• 7 medium sized potatoes 
• 1/2 cup milk (approximately)
• 2 tbs butter (approximately)
• pinch of salt and big pinch of pepper
• pinch of garlic powder
• 1 1/2 (small) packs of lean ground beef
• 2 cloves of garlic
• 1/4-1/2 purple onion
• 3 sprigs of fresh thyme
• sprinkle of salt and pepper
• 1/4-1/3 of a cup each (approximate) of spicy gourmet BBQ, chicken/ribs bbq sauce/ ketchup
• 1 tbs worcestershire sauce 
• 1 cup of frozen corn
• 1-2 stocks of celery
• 6 baby carrots

Directions: 

• Preheat oven to 350. 
• Peel and cut potatoes. Place in pot of water. Bring to a boil until potatoes allow a fork to pierce easily. Drain water. Mash potatoes with a masher. Add butter, milk, salt, pepper and garlic powder. I also used a hand mixer to try and get them smooth. 
• While potatoes are boiling, put ground beef in a pan. Brown meat. Depending on how much grease there is, you may have to strain the beef or scoop some out. There was only a light coating so I used it. 
• Add chopped onion and garlic to the beef. Stir and let onions soften a bit. Add chopped celery and carrots. Add chopped fresh thyme, salt, pepper. Add BBQ sauce/ketchup/worcestershire sauce. Add frozen corn. 
• Line a baking dish (slightly greased, especially on the sides) with the meat/veg mixture. Top with a smooth layer of potatoes. 
• Bake for 30 minutes at 350 or until bubbling. Then broil for a few minutes to crisp up the top. 

You can add grated cheese on top of the potato, or even in the meat mixture, which would be super delicious. But my sister's boyfriend doesn't like cheese (you're weird Ryan) so I only added it on top to part of the finished product!