shepherd's pie

this is an old favorite, but i added some fixins that haven't used in the past. it's perfect cause it contains all of the major food groups, i think: meat, dairy, vegetable and grain group. well, wait... there's no grain group, but if you throw in a dinner roll, then you have all four. anyways, here we go.

Ingredients: 6-8 small yukon gold potatoes 4 carrots, chopped 1 can of peas, drained 1 can of corn, drained cheddar cheese sour cream margarine 1 medium onion, chopped 3 garlic cloves, minced 1/4 in. ginger, finely chopped	1 lb ground beef canola oil salt pepper cumin fennel seed tabasco sauce lemon juice bbq sauce worcestershire sauce

Preparation:
- bring large pot of salted water to a boil and add potatoes; cook for about 15 minutes or under potatoes are slightly tender
- drain pot and mash; add in margarine, sour cream, 1 cup of cheddar cheese and salt; set aside when done
- pour canola oil into a pan and heat; add garlic, ginger and fennel, cook on medium heat
- preheat oven to 375°
- add onion to pan and cook until slightly brown
- add beef and cook through, remove excess fat
- add in cumin, lemon, worcestershire, tabasco and bbq sauce and mix thoroughly
- drain peas and corn and add carrots into mixture
- coat casserole pan with cooking grease and spread meat mixture onto bottom of the pan
- cover with 1/2 cup of cheddar cheese and put mashed potatoes on top
- bake in oven for 20 minutes or until lightly brown

like i said, if you add a dinner roll to this, then you've got all 4 four groups.