“Now made with 100% real shepherds!” That is how I was going to start this recipe, but regrettably, I couldn’t work the joke in.

A more apt history of how this recipe came to be in my possession was during my initial foray into nullsec. I can still remember rummaging around the food supplies aboard my Vigil frigate, cursing myself for not really taking the time to pack real food; protein paste via pod tube was enough to sustain.

Paste tasted even less appetizing than it sounded, which wasn’t saying much to begin with.

As I laid out the assortment of unrelated food stuffs on the galley counter top, trying to figure out a way to relate the seemingly unrelatable, I was hit with a wave of inspiration, as occasionally occurs.

So for a quick and hearty meal even a Brutor can make, enjoy!

Shepherd’s Pie

INGREDIENTS:

• (1 package) 6.6 ounces instant mashed potatoes
• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 can (11 ounces) Mexicorn, drained
• 1 can (2 1/4 ounces) sliced ripe olives, drained
• 1 envelope taco seasoning
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 cup (4 ounces) shredded cheddar cheese, divided

METHOD:

1. Prepare mashed potatoes according to package directions.
2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil.
4. Cook and stir for 1 – 2 minutes.
5. Transfer to a greased 2 1/2 quart baking dish. Top with 3/4 cup cheese.
6. Spread mashed potatoes over the top.
7. Sprinkle with remaining cheese.
8. Bake, uncovered, at 350 degrees for 12 – 15 minutes until cheese is  melted.

Serves 4 – 6 average adults, or 1 hungry Brutor.