Shepard's Pie

The majority of my vegetables come from my local CSA. The vegetables come whenever they are in season and some of the time we get bumper crops of a particular vegetable causing a little bit of burn-out. Typically when that starts happening and the vegetable is one that freezes well (such as any root vegetables), I'll prep them (wash, peel, chop into useful size) and then freeze them in 1-2 cup containers. Then when the vegetable is no longer in season, I can still enjoy them. Right now, we're well into the summer and root vegetables are long gone from the CSA and farmer's markets in Arizona but I dragged out a bag of beets and carrots for this one.

Ingredients:
1 lbs ground meat (I prefer lamb- grassfed from a local rancher)
Olive Oil
1 Medium onion, diced
1 Tbsp Flour
1-2 Tbsp tomato sauce
1 Cup vegetable broth
2-3 Cups vegetables (various varieties, I typically use carrots, beets and other root vegetables, broccoli would also work well)
1 bunch greens (optional)
6 medium potatoes- mashed (add milk and butter to taste)
1/2 cup shredded cheese (an irish cheddar works great, but any medium hard cheese will work)

Heat up the olive oil in a pan (a skillet will work, but I try to minimize dirty dishes so I just cook everything in a 4 qt stockpan) and brown the meat with the onions and add salt and pepper to taste.
Add the flour and mix til coated. Add tomato sauce, broth, vegetables and greens. Simmer on low for 30 minutes.
When done, put in large casserole dish. Top with mashed potatoes and then sprinkle cheese.

At this point you can either put the the cooled dish into the fridge and bake later in the week (this makes a great make-ahead meal) or put directly in the oven 400 degrees for 45 minutes.