Ingredients:

* 16 to 20 oz Italian pork sausage or ground beef (ground turkey works well too)

* 2 lbs yellow potatoes

* 4 tbsp butter

* 1/3 cup sour cream

* 3 tsp thyme (fresh or dried)

* 4 to 5 large carrots

* 2 to 3 stalks of celery

* 2 medium yellow onions (Or toss in the trash in honor of Lady Churl)

* 3 cloves garlic, minced

* 2 tbsp tomato paste

* 2 tbsp flour

* 1 tbsp beef or vegetable stock concentrate (Better than Bouillon recommended)

* 8 oz cheddar cheese, shredded

* Smoked paprika (optional)

* Salt and pepper, to taste

* Olive oil, for cooking

Instructions:

Prep the Potatoes:

* 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).

* 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.

Prep the Vegetables:

* While the potatoes are cooking, rinse all the vegetables.

* Peel and trim the carrots, then cut into quarters and dice.

* Dice the celery.

* Halve, peel, and dice the onions.

* Mince the garlic.

Cook the Vegetables:

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* 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.

* 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.

* Stir in the minced garlic and remaining thyme. Cook for another 1-2 minutes until fragrant.

Cook the Meat:

* 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.

Build the Sauce:

* 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.

* 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.

Assemble the Pie:

* Once the meat and veggie mixture is ready, top it with the mashed potatoes. Spread them evenly over the surface.

* Sprinkle the shredded cheddar cheese over the mashed potatoes. If desired, sprinkle a little smoked paprika on top for extra flavor.

Broil or Bake:

* 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.

Serve:

* 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!