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  • February 2008
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Beef Shepherd’s Pie

A robust filling of beef and vegetables topped off with Cheddar Mashed Potatoes.

Beef Shepherd’s Pie

1 pound ground beef
1/3 cup dry bread crumbs or cracker crumbs
1/4 cup catsup
1/4 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, slightly beaten
1 cup frozen mixed vegetables (peas, carrots, corn..)

1 cup water
3 tablespoons margarine or butter
1/2 cup milk
1-1/2 cups Mashed Potato Flakes
1 egg, slightly beaten
1/2 cup (2-ounces) shredded cheddar cheese
1/8 to 1/4 teaspoon Paprika

Combine ground beef, bread crumbs, catsup, onion, Worcestershire sauce, salt, pepper and eggs, in large bowl; mix well. Stir in vegetables. Transfer mixture to 9 or 10-inch pie pan and shape to fit. Bake at 350°F. for 30 to 35 minutes or until center is thoroughly cooked; drain.

Meanwhile, heat water and margarine in medium saucepan to boiling; remove from heat. Stir in milk, potato flakes, and egg; mix well. Add cheese and stir until well blended. Spoon hot mixture evenly on top of cooked meat, spreading to cover completely. Sprinkle with Paprika. Return to oven and continue baking at 350°F for 10 minutes or until light golden brown.


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