Shepherd's Pie

Instructions

1. 1

   Boil the potatoes until soft, but not disintegrating. Drain. Put the potatoes into a deep bowl and add the butter (in chunks), salt, white pepper, and hot milk. Using a heavy wire whisk or potato masher, mash the potatoes, leaving small lumps. Set aside, covered.

2. 2

   In a skillet over medium heat, saute the onions and bell peppers until soft, but not browned.

3. 3

   Break the ground beef into the pan and add the salt, pepper, Worcestershire, soy sauce, marjoram, dry mustard and about 2 Tbs. water. Saute, breaking up the clumps of beef with a kitchen fork. Continue to cook, stirring frequently, until most of the liquid in the pan is gone. Remove from heat.

4. 4

   Cover the bottom of a 4x9x3 ceramic or glass baking dish with the squash, zucchini, and/or corn. Cover that with a thin layer of mashed potatoes. Using a slotted spoon, transfer the beef mixture to the baking dish. Top it with the remaining creamed potatoes. (Tip: spoon the potatoes into the center of the dish in a big pile and spread it out to the edges, to minimize mixing with the meat.)

5. 5

   Sprinkle the cheese on top and bake in a preheated 350-degree oven until the cheese just browns--35-40 minutes.

6. 6

   Allow to cool 10 minutes before serving, so that you can cut out large cubes. (Also, the heat of the interior will be lava-like for awhile.)