Classic shepherd's pie

This is the king of comfort food, and much less fatty and easier to make than pot pie.

Serves 2

Cut 3 or 4 potatoes into 1" cubes and boil for 20 minutes

While the potatoes are cooking, cook the following in a little olive oil:

1/2 chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery

When the onion is translucent, add:
1/2 cup frozen corn
1/2 cup frozen peas
a couple minced garlic cloves

When the peas/corn are warm, add 1 lbs ground beef
I like to use a very large frying pan, and push the vegetables off the side while the meat browns. Depending on the fat content of the meat, you may have to drain off some of the tallow as it cooks.

Mix the meat with the vegetables and add some seasonings (eg salt, pepper, chili powder, basil, etc).

Put the mixture into saucepan with metal handle, or 9" square casserole pan. When the potatoes are done, mash them with a few tablespoons of butter, a splash of milk and a dash of garlic powder. Spread the mashed potatoes over the mixture in the casserole pan.

Bake for 30 minutes at 400*F. The peaks of the potatoes should be lightly browned.