Shepherd's Pie

I created this version of Shepherd's Pie with the intention of making it on the weekend and reheating it during the week. But, it smelled too good, and I couldn't wait to eat it!

Ingredients:

- 4 large Russet or Idaho potatoes
- 3 T olive oil
- 1 1/2 lbs. ground beef or stew beef chunks
- 1 large onion
- 3 large carrots
- 3 celery stalks
- 4 large cloves garlic
- 3 T flour
- 3 T butter
- 2/3 cup shredded cheese
- Salt and pepper to taste

Method:

1. Peel and cut potatoes. Put them in a large pot of cold water. (Yes, cold water. Starting the potatoes in cold water allows them to cook more evenly). Put the water and potatoes on the stove to boil.
   
2. Start a large saucepan over medium high heat with 1 T of the olive oil. Once it's hot, add the ground beef. Cook until heated all the way through (no pink remains).
   
   
3. Meanwhile, cut the onion, carrots, garlic, and celery. Reserve on a plate.
   
4. Once the beef is browned, remove the beef to a plate, but leave the remaining oil and beef juice in the saucepan.
   
5. Add the veggies to the saucepan, cooking for 7 to 10 minutes until the veggies are softened.
   
   
   
6. Once the veggies are cooked, sprinkle the flour on top of the veggies. Heat and stir until the flour has been thoroughly mixed with the remaining liquid.
   
7. Add 1 cup of room temperature water to the pot. Stir, until the flour and water have combined. Add 1 more cup of water and stir.
   
   
   
8. Heat the water, beef, and veggies until the water starts to slow boil.
   
   
9. Meanwhile, drain and mash the potatoes. Stir in the butter, 1/4 cup of the shredded cheese, and salt and pepper to taste.
   
   
   
10. Put the beef mixture into a greased 9 x 13 inch baking pan. Spoon the mashed potatoes on top of the beef. Spread the potatoes into a layer with a greased spatula.
    
    
11. Sprinkle the remaining cheese on top of the pie.
    
    
12. Put a piece of foil on top of the pie, tenting it so that it does not touch the cheese.
    
13. Put the pie into a 350 degree oven for 30 minutes, or until the remaining liquid has been absorbed into the pie.
    
14. Once the liquid is absorbed, or you're ready to eat, switch the broiler on, remove the foil from the pie, and brown the cheese. Keep a close watch on this. You can pop open the over to watch once the broiler gets hot.
    
15. Remove the pie from the oven, and let it rest for 5 to 10 minutes. Once the pie has rested, enjoy!