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Shepherd's Pie with Cheesy Mashed Potato




Source of Recipe


Milk calendar


List of Ingredients




2 pounds potatoes, peeled and quartered
3/4 cup milk, hot
2 Tablespoons butter
salt and pepper to taste
3/4 cup grated Cheddar cheese
2 Tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, finely chopped
2 pounds lean ground beef
2 Tablespoons all purpose flour
1 cup milk
1 (19 ounce) can tomatoes, drained
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
3/4 cup breadcrumbs
1/2 cup frozen peas
1 teaspoon paprika

Recipe



Cook potatoes in boiling salted water for 20 minutes until tender. Mash. Combine with hot milk, butter, salt, pepper and cheese. Reserve.
Meanwhile, cook onions and garlic in oil until tender. Add beef. Brown lightly. Stir in flour, then milk. Bring to a boil. Cook for 3 or 4 minutes.
Add tomatoes, breaking them up with a spoon. Cook until thickened slightly, about 10 minutes. Add seasonings, breadcrumbs and peas. Season to taste with salt and pepper.
Transfer mixture to a buttered 2-quart casserole dish. Spread or pipe mashed potatoes on top. Sprinkle lightly with paprika. Bake at 400º F for 30 minutes. Serves 6.