Shepherd's Pie

Directions

1. 1
   In a large saute pan on medium-high heat, melt 2 tablespoons butter and saute 1/2 of chopped onion, carrots and celery until softened.
2. 2
   Add the meat and salt and cook on high, stirring occasionally until the moisture is evaporated and the meat is browning in fat, about 15 minutes.
3. 3
   When meat is browned, stir in Worcestershire and cook 1 minute.
4. 4
   Stir in chicken stock and cornstarch-water mixture and simmer for additional minute to thicken.
5. 5
   Peel and halve potatoes.
6. 6
   Place in pot and cover with cold water to 2 inches above potatoes.
7. 7
   Add generous amount of salt.
8. 8
   Bring to a boil and cook until tender, about 15-20 minutes.
9. 9
   Drain potatoes and return to pot (or transfer to bowl).
10. 10
    Mash the potatoes with 4 tablespoons butter, white pepper and a few tablespoons of milk until smooth.
11. 11
    Add more milk if needed to make potatoes creamy.
12. 12
    In a 2-quart casserole dish, evenly distribute the cooked meat, top with peas and remaining chopped onion and dollop mashed potatoes on top.
13. 13
    Dot top of potatoes with remaining 2 tablespoons butter.
14. 14
    Bake at 400 degrees Fahrenheit for 30 minutes, until warmed through and potatoes are golden on top, and pie is bubbling.