Shepherds Pie

Ingredients:
  • 1 1/2 pounds potatoes, peeled
  • 1/4 cup skim milk
  • Freshly ground pepper to taste
  • 1 large onion, finely chopped
  • 1 large bell pepper, chopped
  • 3 medium carrots, chopped
  • 1/2 cup green peas, fresh or frozen
  • 1 medium tomato, chopped
  • 1/4 cup chopped fresh parsley
  • 3/4 cup homemade Chicken Stock
  • 1/2 tsp salt
  • Freshly ground black pepper to taste
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp cornstarch
  • 2 Tbsp cold water
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Preparation:

Boil potatoes until tender. Mash together with skim milk and pepper until smooth; keep warm.

Preheat oven to 350° F. Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat add onion and cook until onions are traslucent, 4 to 5 minutes.

Add bell pepper, carrots, peas, tomato, parsley, chicken stock, salt, pepper and Worcestershire sauce.

Simmer, uncovered, 15 minutes. Dissolve cornstarch in water and stir into meat mixture. Spoon into an ungreased 10 x 10 x 2-inchor 9 x 11 x 2-inch baking dish. Spread mashed potatoes over the surface, using a fork for texture.

Bake 30 to 35 minutes, or until lightly browned.

Servings:
Source:
Submitted by: Recipe Group Member
Date: Jan, 13, 2000






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