Shepherd's Pie

Adapted from Alton Brown's recipe

Potatoes

1. Peel 2-3 medium sized potatoes, cut into small ~1 inch pieces
2. Put in pot with water, bring to a boil, let simmer until they're soft
3. Drain, then return to pot at low heat
4. Add half a stick of butter, 1/3 cup of almond milk, and 1 egg yolk
5. Salt and pepper to taste
6. Mash everything around. Turn off heat once done, let sit

Filling

1. Peel 4 carrots and chop into small bite sized pieces
2. Dice 1/2 onion
3. Add canola oil to large pan or pot, saute carrots and onions until they turn golden
4. Add in 3-4 cloves of minced garlic
5. Add in 1 lb of ground beef and stir until brown
6. Salt and pepper to taste
7. Stir in 2 tablespoons of flour
8. Add 1 cup of chicken broth, 2 teaspoons of tomato paste, and worcestershire
9. Bring to boil, then reduce to a simmer, stirring until all liquid is gone, ~10-15 mins

Putting it all together

1. Turn off heat, then add 1 cup of frozen peas and 1 cup of frozen corn to mixture, stir in
2. Pour mixture into large casserole dish, then cover with the mashed potatoes
3. Bake at 400 degrees for ~25 mins, or until potatoes turn slighly golden
4. Let sit for ~15 mins before serving