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JANE LEEVES SHEPHERD'S PIE




Source of Recipe


TV Guide


List of Ingredients




5 potatoes, peeled and halved
1/2 cup milk
2 tbsp butter
salt and pepper
1 1/2 lb lean ground beef
2 onions, chopped
2 cloves garlic, minced
1 large carrot, finely chopped
1/2 cup tomato sauce
1/4 cup tomato ketchup
1 tsp Worcestershire sauce
salt and pepper


Recipe



Cook potatoes in boiling water until tender; drain. Mash with milk and butter, adding more milk if necessary. Season to taste with salt and pepper. In large skillet over medium-high heat, cook beef and onions until meat is browned; drain any excess fat. Reduce heat and stir in garlic, carrot, tomato sauce, ketchup and Worcestershire sauce; simmer partially covered, about 5 minutes, stirring occasionally to blend flavors. Add salt and pepper to taste. Spoon meat mixture into 8 cup (2 L) baking dish; spread mashed potatoes evenly on top. (Recipe may be prepared ahead to this point, covered and refrigerated until needed.) Bake uncovered in 375 F (190 C) oven for 35 to 45 minutes or until top is golden brown and filling is bubbling hot. Makes 4 servings.

Per serving: 551 calories, 39 g protein, 22 g fat, 49.5 g carbohydrate.