Shepherd's Pie

(serves 6)

5 medium russet potatoes, peeled and diced Try Twin Maples Farm
One pinch nutmeg
1/2 teaspoon onion powder
Milk
1/4 cup butter
1 pound ground beef
1/2 pound ground lamb Try Willow Haven Farm
1-2 turns EVOO
1/2 sweet onion, decided
3/4 cup diced carrot
1 1/2 cups fresh peas
salt and pepper to taste
1 cup shredded cheddar
One gravy packet

Place potatoes in a medium pot, cover with water and place over high heat. Add nutmeg, onion powder, salt and pepper to water. Once the water begins to boil, turn the stove down to medium-high and cook until tender. Drain. Add butter and enough milk to reach desired consistency. Season with salt and pepper. Set aside.

In the meanwhile, begin browning the meat. Season with salt and pepper. Once the meat is fully cooked use a slotted spoon to remove the it from the pan and place directly into a pie dish, reserving the drippings for gravy.

Wipe out pan, add EVOO and sauté onion and carrot. Cook until soft. Add peas. Cook two to three minutes or until tender. Season with salt and pepper.

Next, place cooked veggies on top of meat and spread evenly. Layer mashed potatoes on top of veggies. Top with shredded cheese and bake until golden brown and warm throughout.

Make gravy according to directions on the package, using the meat drippings in place of water. Add enough water to compensate for whatever amount is needed. Serve on the side. Enjoy!