Shepherd's pie is layered with flavor and simple to make!

Here's what you'll need:

• Ground beef
• Southern Bell BBQ Seasoning
• Carrots
• Onion
• Peas
• Flour
• Beef stock/broth
• Potatoes
• Butter
• Heavy cream
• Cheese

The Potatoes

Start by bringing a large pot of water to a boil. Peel 3 pounds of russet potatoes. Cut the potatoes into smaller chunks. Carefully put the potatoes into the boiling water. Let them boil for 15-20 minutes or until fork tender. Strain the water and place the potatoes in a mixing bowl. In a small pot, melt 3/4 stick of butter with 1 tablespoon of heavy cream. Pour the hot butter and cream onto the potatoes. Add 2 1/2 teaspoons Southern Bell BBQ Seasoning to the potatoes. Mash or whip the potatoes until smooth.

The Process

Heat a large skillet on medium-high heat. Brown 1 pound of 80/20 ground beef. Season the ground beef with Southern Bell BBQ Seasoning. Once the beef is cooked, remove it from the pan, but leave the fat. Add one cup of diced carrots and 1/2 of a white onion diced into the skillet. Season the vegetables as well. Let them cook for 3-5 minutes or until they start to become soft. Then, add 2 tablespoons of flour and stir until smooth. (If there does not seem to be enough fat in the pan, add a little oil or butter. The goal is to have equal parts fat to flour.) Let the flour cook for about a minute. Then, stir in 9 ounces of beef stock/broth. Return the beef to the pan and add 1/2 cup of frozen peas.

Pour the filling into a baking dish. Top the filling with the mashed potatoes. Add a layer of cheese on top of the mashed potatoes. You can use any cheese you want: cheddar, Monterey Jack, a cheddar-jack blend. I used Parmesan cheese for this cook, but have made it with other cheeses many times. It just depends what you're in the mood for! Bake the shepherd's pie at 425°F for 20-25 minutes or until the cheese has completely melted.