Cheddar-Topped Shepherd's Pie (Everyday Food # 56, p 104)

Prep: OK
Taste: OK - Good (not bad, good comfort food)
Repeat : Yes, probably

This was fairly good, better with Canadian Steak Seasoning by Tone's (found at Sam's Club). Prep was OK, not a big deal. The potatoes were too runny on my end so I need to figure out some way to make them just right on top so they don't seep into the food on the bottom and don't get too dried out on top. I am thinking that adding the cheese on the top half way through would be helpful too. I probably also used the wrong type of potatoes and may have boiled them too long.

Recipe recap :

1. Preheat oven to 450
   
2. Boil 2 pounds peeled, sliced baking potatoes covered 1 in" above with salted water.
3. In another 5 quart pot, heat oil and cook 6 med carrots, quartered and thinly sliced, 6 celery stalks, thinly sliced, 1 lg chopped onion and 1/2 t thyme until tender (8-10 min)
4. Add 1/4 c flour and 1/4 c. tomato paste cook 1 minutes
5. Add 2 lb gr. beef chuck and cook to brown
6. Add 1 c water, bring to a boil and simmer 1 minute. Set aside.
7. Drain potatoes, return to pan and cook over medium until liquid is evaporated (OH, maybe this is what I missed doing!) and film develops, about 1 min. Remove from heat.
   
8. Add 1c milk and 1 1/2 c. shredded sharp cheddar cheese
9. Pour beef into 9X13 pan, cover with potatoes and then cheese. Bake until bubbly about 20 minutes.
   
10.