Shepard's Pie
1 1/2 lbs. potatoes, peeled1/4 cup skim milk
black pepper, to taste
1 lb. lean ground beef
1 large onion, finely chopped
1 large green bell pepper, chopped
3 medium carrots, chopped
1/2 cup green peas
1 medium tomato, chopped
1/4 cup fresh parsley
3/4 cup chicken stock
1/2 tsp. salt
black pepper, to taste
2 tbsp. Worcestershire sauce
1 tbsp. cornstarch
2 tbsp. cold water
Boil potatoes until tender. Mash together with skim milk and pepper until smooth; keep warm.
Preheat oven to 350. Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat. Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink. Pour contents of pan, add onion and cook until onion are transllucent, 4 to 5 minutes. Add bell pepper, carrots, peas, tomato, parsley, chicken stock, salt, pepper and Worchestershire sauce. Simmer, uncovered, 15 minutes.
Dissolve cornstarch in water and stir into meat mixture. Spoon into an ungreased 9x11x2-inch baking dish. Spread mashed potatoes over the surface, using a fork for texture. Bake 30 to 35 minutes, or until lightly browned.
NOTE: Assemble this easy entree ahead of time and bake it just before serving.
Terri's Country Corner
Last Updated September 3, 1998 by
Terri
terriscorner@geocities.com
[Hannah] [Hannah's Scrapbook] [What's Cookin'?] [Bookstore] [Home Safety] [Household Hints] [Chat Room]
[Prayer Room] [Genealogy] [My Memberships] [Webrings] [Graphics Links]
