Super Shepherds Pie

Here is a wonderful recipe for Shepherds Pie.  I usually double the recipe to serve for two nights or freeze for future use.  Try using sweet potatoes and ground chicken for a healthier version.  I also like to rice the potatoes for a lighter texture.  A potato ricer is a kitchen implement used to process potatoes (or other food) by forcing it through small holes, which are often not much wider than a grain of rice. 

shepherds pie

INGREDIENTS:

4 large potatoes, peeled and cubed 1 tablespoon vegetable oil 1 onion, chopped 1 pound lean ground beef 2 tablespoons all-purpose flour 1 tablespoon ketchup 3/4 cup beef broth Couple dashes Worcestershire Sauce 3/4 cup each frozen peas and corn 1/4 cup shredded Cheddar cheese

DIRECTIONS:

1.	Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and put through ricer; set aside.  (If you do not have a ricer, mash with milk as desired).
2.	Preheat oven to 375 degrees F (190 degrees C.)
3.	Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, add frozen peas and corn, reduce heat and simmer for 5 minutes.
4.	Spread the ground beef mixture on the bottom of a 2 quart casserole dish. Top with the riced or mashed potato and sprinkle with remaining shredded cheese.
5.	Bake in the preheated oven for 20 - 30 minutes, or until golden brown. Serves 4, double the ingredients for leftovers