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If you are having problem lately in the kitchen when it involves getting your food ideal, you are not alone. Many people have natural cooking skill yet not quite adequate know-how to prepare with excellence. This Mini “Shepherds Pie” (Sans Corn) dish is a great start, easy to prepare and also delicious.

Use Potatoes (Russet, Idaho).
Provide Ground Beef (About 1 1/4 lbs.).
Provide Leafy Veggie (Spinach, Kale, etc.).
Provide Onion.
Use Tomato.
You need to prepare Tomato Sauce.
Prepare Tomato Paste.
You need to prepare Cheddar Cheese.
Provide Butter.
You need Milk.
You need Parsley.
You need Garlic (A few cloves).
You need Black Pepper.
Provide Salt.
You need Onion Powder.
You need to prepare Garlic Salt.

Wash and peel your potatoes. Quarter them and plop them into some boiling water. When fork tender, remove and mash in a bowl. Throw a sizable hunk of butter in along with seasonings. Slowly add milk and mash until creamy..
Sauté onions, garlic, ground beef and seasonings until meat is about half way cooked. Push everything to the perimeter of the pan and throw in a can of tomato paste. Let it heat up and then incorporate everything. Put your leafy veggie in and cook a until barely wilted. Add tomato sauce (or favorite pasta sauce) and bring up to temp. Turn it off and turn to the potatoes..
In a 4x8 Loaf Pan, start layering that bad boy beginning with the potatoes. Make sure potato is your final layer. Top with a hefty handful of grated cheddar (or whatever you like)..
Bake in a 350F oven (on cookie sheet to catch any spillage) until cheese is brown and bubbly. Everything is already cooked, so just keep an eye on the cheese. Immediately top with parsley. Let cool at least 10 minutes before serving to allow it to set up..

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