D. & L. LYONS SHEPARD PIE ENJOY DAN:

                     D & L LYONS SHEPARD PIE by CHEF DAN:

Serves 6

POTATOES:

1-1/2-pounds potatoes, peeled

4 tablespoons butter, melted

1/2-cup warm milk

Salt and freshly ground black pepper to taste

MEAT MIXTURE:

1-tablespoons olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 garlic cloves, smashed

1-teaspoon EACH thyme and lemon pepper

3-teaspoon tomato paste

2-teaspoon Worcestershire sauce

1-1/2pound ground beef

1-cup frozen peas

1-cup frozen corn

2-tablespoons flour

1--cup beef broth

3/4-cup Guinness

1-tablespoon fresh parsley, chopped for garnish

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   In a soup pot, cover potatoes with water; add a generous pinch of salt.

2.   Bring to a boil and cook 16-18 minutes.

3.   Drain and return to pot.

4.   Use a potato masher to mash potatoes until smooth.

5.   Add melted butter, and milk.

6.   Mash together until fully incorporated, then season with salt & pepper.

7.   Add onion and next 6 ingredients and cook for 5-6 minutes.

8.   Add ground beef and cook until no longer pink, about 5 minutes.

9.   Stir in frozen peas and corn and cook 3 more minutes.

10  Sprinkle meat with flour, salt & pepper stir evenly to distribute.

11  Cook 2 minutes, add beef broth, and Guinness

12  Bring to a simmer and let thicken slightly about 5 minutes.

13  Top the beef mixture with potato mixture, with a pipping bag for a decorative look over the beef.

14  Bake for 20 minutes

ENJOY DAN:                                                       STAY STRONG BEAT CANCER!!