SHEPHERDS PIE WITH CHEESY MASHED POTATOES

By Sube

Ingredients

• 6 medium potatoes
• 3/4 cup Milk, heated
• 2 tbsp. butter
• 3/4 cup grated cheddar cheese
• Salt and pepper to taste
• 2 tbsp. vegetable oil
• 2 large onions, chopped
• 2 cloves garlic, finely chopped
• 2 lbs. lean ground beef
• 2 tbsp. all-purpose flour
• 1 cup Milk
• 1 19oz. (540ml) tin tomatoes, drained
• 2 tsp. Worcestershire sauce
• 1/2 tsp. dried thyme
• 1/4 tsp. Tabasco sauce
• 3/4 cup bread crumbs
• 1/2 cup frozen peas
• 1 tsp. paprika

Details

Servings 6

Preparation

Step 1

Cook potatoes in boiling salted water 20 min. or until tender. Drain well. Mash with milk, butter, cheese, salt and pepper. Reserve. Meanwhile, heat oil in a large deep skillet. Cook onions and garlic until tender. Stir in bedef. Brown lightly. Stir in flour. Add milk. Bring to a boil. Cook 3 to 4 min. Add tomatoes breaking them up with a spoon. Cook until thickened