Shepherd’s Pie
By: Lady Catherine ...
Published: Sunday, February 14, 2010 - 9:53am

Ingredients




18 ounces lean ground beef
2 tablespoons olive oil
1 onion –sliced
2 carrots – diced
1 quart of mushrooms – sliced
1 cup canned crushed tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
2 1/2 tablespoons all-purpose flour
1 cup chicken broth or beef broth
5 potatoes – washed with skin
2 tablespoons butter
1/4 cup low fat milk
1/4 cup parsley
1/2 teaspoon black pepper
1/2 teaspoon paprika

Preparation

1 In a large frying pan heat olive oil and sauté the ground beef and onion until beef is browned. Drain extra fat. 2 Add carrots, mushrooms, tomatoes, Worcestershire sauce and spices. 3 In a cup add chicken broth and flour and stir until smooth. 4 Stir into meat mixture and continue to cook until mixture thickens, about 5 minutes. 5 Boil the potatoes until fork tender. 6 Drain potatoes and mash with milk, butter and parsley. 7 Preheat Oven 350 degrees: 8 In a casserole coated with olive oil or butter, place meat mixture.  Spoon the mashed potatoes around the edges as a border. 9 Bake about 20-25 minutes until the potatoes are golden.

About


Adapted from:  Richard Simmons ~ Deal – A – Meal
This dish makes such a nice presentation and is so delicious!
Enjoy and Always Cook with Love,
Catherine