Shepherd's Pie

So, we're having our share of summer storms this year, and as usual there is a lot of thunder, lightening, and rain...gotta love the Rocky Mountains!
In wracking my brain over what to make for dinner, and looking outside to see storm clouds and rain, even though it is in the high 70's I felt the need for comfort food...Shepherd's Pie.
It has been a LONG time since the last time I had attempted this dish, and followed a recipe that was marginal at best (tweaking as I do).  I decided to give it a better try this time.  I used a large soufflé dish, and will probably make it in a lower profile dish next time, but it turned out pretty damn good, if I do say so my damn self...

SHEPHERD’S PIE
Serves 6

INGREDIENTS:
2 lbs. potatoes, such as russet, peeled and cubed
1/3 cup sour cream
1 large egg yolk
½ cup cream
½ tsp. Mrs. Dash
½ tsp. Italian Herb seasoning
Salt and freshly ground black pepper
1 Tbsp. extra-virgin olive oil, 1 turn of the pan
1 ½ lbs. ground beef
4 cloves garlic, peeled and chopped
1 onion, chopped
1 rib celery, chopped
1 stick butter, divided
2 Tbsp. all-purpose flour
1 cup beef stock or broth
2 tsp. Worcestershire, eyeball it
4 dashes Soy Sauce
½ cup frozen veggies, about ½ bag, to taste
½ cup shredded cheese, whatever you like (Cheddar, Jack, Parm)

DIRECTIONS:
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine 4 Tbsp. butter, sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with Mrs. Dash, Herbs, salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped garlic, celery and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a bowl, mix butter and flour together to make a paste. Stir paste, broth, soy sauce and Worcestershire sauce into meat and cook for 3-4 min. to cook out the raw flour taste. Stir in frozen veggies.
Preheat broiler to high. Fill a small rectangular casserole with meat and veggie mixture. Sprinkle cheese over meat, then spoon on potatoes evenly.  Broil 6 to 8 inches from the heat until potatoes are evenly browned.
Serve with a simple green salad for a relatively quick, easy and comforting dinner!  ENJOY!