Like an insensitive houseguest, winter will not take the hint and LEAVE already!

I am off to the Southlands to find me some spring, but as it was EIGHT degrees when I left Burlington yesterday, I thought I might share this easy casserole--a hearty and warming favorite, in case springtime hasn't found you where you live either!

Simple Shepherd's Pie

2 tablespoons olive oil
1 lb. ground meat (beef, turkey, lamb or a combo)
1 large onion, diced
1 bag frozen mixed vegetables
1 cup frozen peas (I like lots of peas in my shepherd's pie!)
1 tablespoon beef or vegetable bouillon (I like Better Than Bouillon)
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 teaspoon granulated garlic
1/2 teaspoon pepper
1 stick butter, divided
1/4 cup flour
1 cup water
6 cups prepared mashed potatoes

In a large Dutch oven, heat olive oil over medium heat and cook the meat and the onions until the meat is no longer pink and the onions are translucent (sliced mushrooms would have been good here, too, but I didn't have any on hand). Add the frozen vegetables and cook for a minute or two until thawed. Add the bouillon, Worcestershire sauce, balsamic vinegar, granulated garlic, and pepper and stir to combine.

Make a well in the middle of the meat and vegetable mixture, and melt four tablespoons of butter. When the butter is melted, toss the flour over the mixture and cook everything together for a couple of minutes, stirring the whole time. Pour the water over the mixture and cook for another couple of minutes until the gravy thickens, stirring constantly.

Pour the meat and vegetable mixture into a 9x13 baking dish and top with the mashed potatoes. Top the potatoes with bits of the remaining four tablespoons of butter, and bake at 400 degrees for about 30 minutes until browned on top and bubbly.

*If the potatoes are not crispy enough to suit you, run the pan under the broiler for a minute or two.