• Grease your pie pan and set aside. Then preheat oven to 400 degrees.
• In a large stock pot fill a little over 1/2 full with water and place your washed potatoes into the pot. Bring to a boil and continue to boil your potatoes for 15-20 minutes, until they are easily pierced with a fork. You will work on the fill during that time, so it will be done prepping in 20-25 minutes!
• Dice your carrots, 1/2 yellow onion and mince your 3 cloves garlic. In a large skillet add 1 tbsp olive oil, the diced yellow onion and minced garlic. Saute for 5 minutes at medium heat, occasionally mixing.
• Add chopped carrots and continue to saute for 2 more minutes. Then add in the ground chicken and cook down, breaking apart for 3 minutes. Then add in worchester sauce, tomato paste and mix well.
• Then add in your ground mustard, oregano, cayenne pepper, salt and pepper. Mix throughly and cook 2 more minutes on medium heat. After, add in the frozen corn and peas. Cook for about 3 more minutes on low heat while you get your potatoes ready.

Garlic Mashed Potato Layer

• Drain your boiled potatoes. Then with a hand potato masher, mash your potatoes in the same pot. Then add in your garlic ghee and greek yogurt, and continue to mash. Then sprinkle in the salt and pepper continue to mash. Then take a large cooking spoon and mix the potatoes well, and mash anymore with the back of the large spoon.

Assembling the Shepherd's Pie

• Take a spoon and ladle your shepherd's pie filling into the pie dish. With the back of the spoon continue to push down mixture. It will all fit in perfectly. Use the back of the spoon to compact it. Then take a spatual and spread the garlic mashed potato layer on top. Sprinkle with optional sharp cheddar and place in oven at 400 degrees for 25 minutes.
• I recommend placing a piece of alluminum foil on the bottom rack underneath your Shepherd's Pie just incase there were any leaks from the filling. Mine has never done that, but just to be sure!

While the Shepherd Pie Cooks.. Gravy Time!

• DO NOT WASH YOUR FILLING FRYING PAN. This is KEY to the gravy!! You want the leftover seasoning and tomtato paste/worchester sauce leftover in the pan to carry into our gravy. After I scoop the filling into the pie dish, and get it into the oven, you will do the gravy while it cook-- to make sure dinner happens as soon as possible!
• In the same frying pan that you scoopped all your filling out of, add in butter. Turn heat on medium low heat. Then add in the diced yellow onion. Let it saute for about 3 minutes.
• Then turn up the heat to medium heat. Allow the onion and butter to cook one more minute, then add in the flour. Take a spatula and make sure your flour coats all of your butter onion mixture. Cook for 2 more minutes at medium heat, occasionally stirring. Then pour in the half and half. You can continue to use your spatula, but at this point I like to switch to a whisk. Whisk the half and half into your flour, onion and butter mixture to start o thicken.
• Gradually add in the chicken broth as you continue to whisk. Adding as much chicken broth until you reach the consistency you prefer. Then add in salt and pepper, whisk as well.
• Keep in mine the gravey will thicken when off heat. So until the Shepherd's Pie is done, I will keep it on low heat and the chicken broth near by if I need to thin again.

Time to Eat!

• Once the Shepherd's Pie is done in the oven, take out, cut a slice and top with your delicious gravy and enjoy!