Nonna's Shepherd's Pie

Total Time: 1 hr 45 mins Preparation Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 3/4 lbs beef (ground or chopped, raw or cooked)
• 1 -2 tablespoon canola oil
• 3/4 cup of chopped onions or 3/4 cup leek
• 3/4 cup of diced carrot
• 3/4 cup of diced celery
• 3/4 cup of finely chopped fresh mushrooms
• 1/4 cup peas (i like to throw in a few for color) (optional)
• 1/4 cup corn (optional)
• 1/4 cup tomato, diced and well drained (optional)
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• worcestershire sauce (a dash or 2)
• 1 tablespoon fresh parsley, chopped, for garnish
• 6 medium potatoes, cooked, drained and cut smaller for mashing
• butter
• milk
• salt
• 2 tablespoons parmesan cheese
• 1 egg, large, beaten

Recipe

• 1 saute uncooked beef until browned. drain off the fat and set aside.
• 2 (if you are using cooked leftover meat, you don't have to do anything except add it to the cooked veggie mixture.)
• 3 in the heated oil, saute onions, mushrooms, carrots, celery, (and any other leftover veggies you intend to use) salt, pepper and a few dashes of the worcestershire sauce. saute until the onion is translucent and the veggies cooked a little. mix this with the browned meat. set aside.
• 4 mashed potatoes: make as you would normal mashed potatoes adding in the butter, milk, and salt.
• 5 crack the egg into a small bowl and beat it. add to the mashed potato mixture. blend thoroughly.
• 6 in a casserole dish that is about 9" x 13" x 4", place the meat/veggie mixture filling the bottom evenly. on top of that, add the mashed potatoes. sprinkle with the parmesian cheese and parsley.
• 7 bake at 350ºf for about 25 minutes, or until the mashed potatoes are golden.