SHEPHERD'S PIE

By Silvermama

Freeze any left overs and bring to room temp before reheating.

Ingredients

• For topping:
• 1 lb ground chuck, chicken or turkey
• 1 cup chopped onion
• 2 carrots, coarsely chopped
• 2 tbs tomato paste
• 2 tbs flour
• 2 tbs Worcestershire sauce
• Salt/pepper
• 5 oz (1/2) box frozen peas, thawed
• 1 1/2 lbs potatoes, peeled and quartered
• salt/pepper
• 1 cup milk
• 6 tbs butter

Preparation

Step 1

Preheat oven to 425. Heat large skillet over high heat. Cook beef; transfer to colander and drain.

Add 1/4 cup water to skillet. Add

In med saucepan cover potatoes w/salted water; bring to boil. Reduce heat, simmer until fork tender. Drain.

In pan, bring milk and butter to simmer; remove from heat. Return potatoes; mash. Season w/salt/pepper.

carrots and onions and cook over med heat, stirring occ until softened, about 5 min. Stir in tomato paste. Add flour, cook, stirring 2 min. Add Wor sauce, 1 cup water and meat. Season w/salt/pepper. Simmer until thickened, about 10 min. Stir in peas, cook 1 min. Pour into glass pie dish.

Place potato topping on top of mixture. Bake on baking sheet until browned, 25-30 min.