shepherd's pie
- 4 medium sized potatoes
- milk, butter & 1 egg white
- 1/2 tsp butter
- 1 small onion, diced
- 1 lb lean ground beef
- salt & pepper to taste
- 1 cup carrots
- 1 cup peas
- 1 cup corn
- 1 cup green beans
- water to cover the veggies
- 1 beef bouillon cube (or equivalent), diced or crumbled
- paprika to taste
- Parmesan cheese to taste (optional)
- 2 tbsp flour
- 1/2 cup cold water
- pepper
Peel potatoes and boil until tender.
Melt butter in a large frying pan. Add onion and cook until soft and translucent. Add ground beef until and cook until done; drain and place the onion-beef mixture in a greased 13 X 9 casserole dish. In the same frying pan, add the veggies, crumbled bouillon cube and water to cover. Cook until the veggies are just soft. Strain the liquid into a sauce pan and add the veggies to the ground beef. Mix well and level out the mixture in the casserole dish.
Mash the boiled potatoes. Add milk, butter & one egg white. Spread on top of the beef mixture in the casserole. Sprinkle with paprika for colour and Parmesan cheese if desired. (Parmesan Cheese can also be mixed directly into the potato mixture.) Place under the broiler until golden.
Mix flour, pepper and cold water with a fork until smooth. Bring the beef liquid to a boil. Whisk in the flour mixture and cook until thickened for a gravy topping.
