Shepherd's Pie

I love this recipe for a cold winter's night.  It is the tastiest shepherd's pie I've ever had.  I use Jean Pare's recipe from Cooking for Two, but I double it each time.  Here are the measurements for a double recipe (which feeds my family of 5 nicely).  You can of course halve it to make the smaller 'for 2' dish.

2 tsp cooking oil
1 lb lean ground beef
2 1/2 cups chopped onion

2/3 cup water
4 tsp beef bouillon powder
2 medium carrots, sliced thinly or diced (I dice them)
1/4 tsp garlic powder
1/2 tsp Worcestershire sauce
sprinkle each of salt and pepper

2/3 cup frozen peas

3 cups cooked mashed potatoes
2 tbsp milk (to mix into the mashed potato)
sprinkle of salt (to mix into the mashed potato)
sprinkle of paprika

Heat cooking oil in frying pan.  Add ground beef and onion.  Scramble-fry until beef is browned and onion is soft.  Drain.

Combine the next 7 ingredients in saucepan.  Stir.  Heat to boiling.  Cook slowly until carrot is tender.  Add peas.  Cook for 2-3 minutes.  Add ground beef mixture.  Stir.  Pack into a casserole dish. 

Cover with mashed potato.  Sprinkle with paprika.  Bake, uncovered in 350* oven for about 30 minutes, until very hot.