Shepherd's Pie

Shepherd's Pie is one of those dishes that can be prepared ahead of time with a little planning, assembled and served later in the week when you have a busy day. I will make extra potatoes one day to make the mashed potatoes for this dish. Also another tip if you are pressed for time, is to brown ground beef a head of time, and freeze in the amount you need to be ready for days when you are busy with other things.

TOPPING -

• half a 5 lb bag of potatoes
• 1 cup milk
• 2 tablespoons butter
• salt and pepper to taste
• 1 cup old cheddar cheese (any cheese if fine)
• I add onion or garlic powder to taste (optional)

FILLING -

• 1 tablespoon oil
• 2 garlic cloves minced
• 1 large onion chopped
• 2 lbs of lean ground beef
• 2 tablespoons flour
• 1 cup milk
• 1 796 ml / 19 oz can tomatoes diced, drained (save the liquid for hospitality soup)
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon thyme
• 3/4 cup of fine bread crumbs or quick cooking oatmeal
• 1 cup of frozen peas (use corn or any other frozen vegetable of you preference)
• 1 teaspoon paprika

1. Cook and mash the potatoes with all the ingredients.
2. Saute onions, garlic with the ground beef until the beef is brown.
3. Drain any fat.
4. Sprinkle the flour over the meat, and add the milk.
5. Bring to a boil and cook while adding the drained tomatoes.
6. Cook a few minutes til the mixture thickens up.
7. Add the bread crumbs or oatmeal, and the peas.
8. Put the meat into a greased casserole dish or 9x13 pan.
9. Top with the mashed potatoes, sprinkle with the paprika.
10. Bake uncovered for 30 minutes at 400 degree or until the potatoes get lightly browned.

Serve with a fresh salad and ice cream parfait for dessert for a easy mid-week supper.