<b>Ingredients:</b>


    <ul>


    <li>16 to 20 oz Italian pork      sausage or ground beef (ground turkey works well too)</li>


    <li>2 lbs yellow potatoes</li>


    <li>4 tbsp butter</li>


    <li>1/3 cup sour cream</li>


    <li>3 tsp thyme (fresh or dried)</li>


    <li>4 to 5 large carrots</li>


    <li>2 to 3 stalks of celery</li>


    <li>2 medium yellow onions (Or      toss in the trash in honor of Lady Churl)</li>


    <li>3 cloves garlic, minced</li>


    <li>2 tbsp tomato paste</li>


    <li>2 tbsp flour</li>


    <li>1 tbsp beef or vegetable stock      concentrate (Better than Bouillon recommended)</li>


    <li>8 oz cheddar cheese, shredded</li>


    <li>Smoked paprika (optional)</li>


    <li>Salt and pepper, to taste</li>


    <li>Olive oil, for cooking</li>


    </ul>


    <b>Instructions:</b>


    <b>Prep the Potatoes:</b>


    <ul><li>Peel and dice the potatoes. Place them in a pot, cover with salty water, and bring to a boil. The water should cover the potatoes by about 1-2 inches. Boil until a fork can easily pierce the potatoes (about 15-20 minutes).</li><li>Once done, drain the potatoes and return them to the pot over low heat. Add 4 tbsp of butter and 1/3 cup of sour cream. Mash until smooth and creamy. Stir in 1 tsp of thyme. Season with salt and pepper to taste. Cover to keep warm.</li></ul>


    <b>Prep the Vegetables:</b>


    <ul><li>While the potatoes are cooking, rinse all the vegetables.</li><li>Peel and trim the carrots, then cut into quarters and dice.</li><li>Dice the celery.</li><li>Halve, peel, and dice the onions.</li><li>Mince the garlic.</li></ul>


    <b>Cook the Vegetables:</b>


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    <ul><li>In a large ovenproof skillet, heat a drizzle of olive oil over medium heat. Add the diced carrots and season with salt and pepper. Cook for 4-5 minutes until they begin to soften.</li><li>Add the diced celery and onions to the skillet, along with another drizzle of olive oil. Season with salt and pepper. Cook for 5-8 minutes until tender.</li><li>Stir in the minced garlic and remaining thyme. Cook for another 1-2 minutes until fragrant.</li></ul>


    <b>Cook the Meat:</b>


    <ul><li>Add the sausage (or meat of choice) to the skillet with the vegetables. Break it apart with a spatula or spoon. Cook until browned, about 5-6 minutes.</li></ul>


    <b>Build the Sauce:</b>


    <ul><li>Stir in 2 tbsp of tomato paste and 2 tbsp of flour. Cook for 1-2 minutes to get rid of the raw flour taste.</li><li>Add 1/2 cup of water and 1 tbsp of stock concentrate. Stir to combine, bringing the mixture to a boil. Reduce heat and simmer until the sauce thickens, about 2-3 minutes. Taste and adjust seasoning with more stock, salt, or pepper as needed. If the sauce is too thick, add a bit more water (a teaspoon at a time). Optional: Add a dash of red pepper flakes for extra zing. Add much more if serving orcs.</li></ul>


    <b>Assemble the Pie:</b>


    <ul><li>Once the meat and veggie mixture is ready, top it with the mashed potatoes. Spread them evenly over the surface.</li><li>Sprinkle the shredded cheddar cheese over the mashed potatoes. If desired, sprinkle a little smoked paprika on top for extra flavor.</li></ul>


    <b>Broil or Bake:</b>


    <ul><li>Preheat your oven''s broiler to high. Place the skillet under the broiler for 3-5 minutes until the cheese is melted and golden brown. Alternatively, you can bake the dish at 400°F (200°C) for about 10-15 minutes, or until the cheese is bubbly and browned.</li></ul>


    <b>Serve:</b>


    <ul><li>Remove from the oven and let it cool slightly before serving. Enjoy the oohs and aahs from your family or the hearty grunts from your orc friends!</li></ul>