Shepherd's Pie Casserole
1 pound lean ground beef
1 large onion, finely chopped
1 celery stalk, finely chopped
1 teaspoon minced garlic
1 15-ounce can tomato sauce
1 16-ounce package mixed frozen vegetables (corn,
green beans, carrots or any other variety)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon black pepper, freshyl ground, if possible
Mashed Potatoes
4 large, peeled and cut into 1-inch cubes
1 tablespoon margarine
1/4 cup skim milk
paprika, to taste
Preheat oven to 350 degrees. In a large saute pan or skillet, add
ground beef, onion, celery and garlic; cook over medium heat until meat
is browned; drain liquid. Do not return to heat. Stir in tomato sauce,
vegetables, bay leaves, thyme, marjoram and black pepper.
Mashed Potatoes: Boil potatoes over high heat until soft; drain. Add
margarian and gradually add milk while mashing potatoes with electric
mixer or hand masher. The consistency of mashed potatoes should be
firm; add milk, as necessary but remember not to make the potatoes to
runny. Set aside. Transfer meat and vegetable mixture to a 2 to 2 1/2
casserole. Evenly top with mashed potatoes. Sprinkle with paprika.
cover and bake for 20 minutes; uncover and bake for an additional 15
minutes or until potatoes are lightly browned.
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