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The Ladybugs' Recipes

Shepherd's Pie
From:  KaCee
1 1/2 lb
1/4 c
1 lb
1/2 c
1/4 c
3/4 c
1/2 tsp
2 T
1 T
2 T
potatoes, peeled
skim milk
black pepper, to taste
lean ground beef
large onion, finely chopped
large green bell pepper, chopped
medium carrots, chopped
green peas
fresh parsley
chicken stock
black pepper, to taste
Worcestershire sauce
cold water
1.  Boil potatoes until tender.
2.  Mash together with skim milk and pepper until smooth; keep warm.

3.  Preheat oven to 350F.
4.  Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat.
5.  Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink.
6.  Pour contents of pan, add onion and cook until onion are translucent, 4 to 5 minutes.
7.  Add bell pepper, carrots, peas, parsley, chicken stock, salt, pepper and Worchestershire sauce.
8.  Simmer, uncovered, 15 minutes.
9.  Dissolve cornstarch in water and stir into meat mixture.
10.  Spoon into an ungreased 9" x 11" x 2" baking dish.
11.  Spread mashed potatoes over the surface, using a fork for texture.
12.  Bake 30 to 35 minutes, or until lightly browned.

This changes every time I make it. Last night I had enough potatoes for two layers with the meat in between. You can put mixed veggies in or tomatoes if you like. You can use leftover roast beef, lamb or the ground beef. If I have leftover beef gravy I will put that in. I like it that way the most, more flavor.

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