Shepard's Pie

This is one recipe I use the rest of that roast (from recipe below) for. I found it on another blog (love blog hopping) and have made a few adjustments to it.

1lb of shredded beef
1/2 onion finely diced
6-8 red potatoes (peeled and boiled)
1 tbs tomato paste
1/2 cup water
1/2 cup milk
1 beef bullion cube
A couple dashes of Worcestershire sauce
2 cups of carrots sliced
2 cups of sweet frozen corn
2 Tbs butter
1/2 stick of butter
1/4 cup sour cream
1 cup shredded cheese (optional)

Preheat oven to 375. Litely butter a 9x8 pan. Peel and boil potatoes. While potatoes are boiling, in a skillet heat up beef and onion. In a bowl whisk together tomato paste, water, milk and bullion cube. Once onion is cooked and beef is heated up add the sauce to the beef. Saute until the liquid is absorbed a little bit and thickens, add a couple dashes of Worcestershire sauce.

Transfer meat to the buttered pan. In same pan heat 2 Tbs butter, add carrots and cook til tender, then add corn to heat. Add to pan on top of meat.

Mash the potatoes, add the 1/2 stick of butter, sour cream and any more milk you may need and mash until they are at a consistency you like. *Add in cheese if you would like.

Spread Potatoes over the top of the veggies and sprinkle with more cheese if you would like.

Bake for 30 minutes.