Shepherd's pie

Yield: 2 servings

Measure Ingredient
1 cup Peeled potatoes, cut up
1 tablespoon Grated Parmesan cheese
½ pounds Lean ground meat *
1 cup Water
½ tablespoon Flour
1 teaspoon Worstershire sauce
½ \N Bouillon cube, crushed
¼ teaspoon Celery salt
1 tablespoon Chopped onion
¾ cup Frozen mixed vegetables
½ cup Sliced mushrooms

* Use ground beef, pork or lamb OR ¾ lb. cooked meat such as leftover roast. Chop leftover meat into small pieces and omit meat browning step.

Cook potatoes in lightly salted water just until tender. Drain, reserving 3 tbsp cooking liquid. Mash potatoes with reserved cooking liquid until fluffy; fold in Parmesan cheese. Set aside. Stir-cook meat in a frypan until pinkness disappears; remove to a plate.

Remove any fat from frypan.

Combine water, flour, Worcestershire sauce, bouillon cube and celery salt in a screw top jar; shake until thoroughly mixed; pour into frypan. Add onion and stir-cook over medium heat 3 min; add vegetables, return to a boil, and stir-cook 2 min. Stir in mushrooms and browned meat. Continue cooking until heated through.

Spoon into a 6 cup casserole; top with potato mixture. Bake in 375 F oven 30 min until potatoes are lightly browned and mixture is bubbly.

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