Shepherd's Pie

INGREDIENTS

• 2 C cubed potatoes
• 3/4 C milk
• 1 lb lean ground beef or lamb
• 1 egg, lightly beaten, or 1/4 cup egg substitute
• 1/2 C dry breadcrumbs
• 2 T onion finely cghoped
• 1/8 t black pepper
• 1/8 t nutmeg
• 1/2 C choped broccoli
• 1/2 C sliced carrots
• 1/2 C chopped cauliflower
• 1/4 C Chopped onions
• 2 T chopped scallions
• 2 T tomnato sauce
• 1/2 C shredded cheddar or colby sheese

1. Place the potatoes in a 2-quart saucepan with cold water to cover. bring to a boil and cook until tender, about 10-12 minutes. Drain. Add 1/4 cup of the milk and mash well. Set aside.
2. In a large bowl mix the beef or lamg, egg, breadcrfubs, 2 tablespoons onions, pepper, nutmeg, and remaining 1/2 cup milk until well blended. Press the mixture over the bottom and up the sides of a 9" pie plate. Cover loosely with wax paper.
3. Microwave on high for 5-7 minutes, or until the meat is no longer pink. Carefully drain off any accumulated fat.
4. In a deep 1-quart casserole, combine the broccoli, carrots, cauliflower, 1/4 chopped onions, scallions, and tomato sauce. Cover with a lid. Microwave on high for 4-5 minutes, or until crisp-tender.
5. To assemble the pie, spread the mashed potatoes over the meat. Top with the vegetables and sprinkle with the cheese. Microwave on high for 2-3 minutes, or until the cheese is melted and the pie is hot throughout. Cut into wedges and serve.

Makes 6 servings.

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