MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Olga's Shepherds Pie
Categories: Beef, Potatoes, Cheese, Vegetables, Mushrooms
Yield: 7 Servings

6 lg Potatoes
1 1/2 c Shredded cheddar cheese
5 tb Unsalted butter
2 tb Olive oil
2 md Onions; diced
8 oz Mushrooms; sliced
6 Carrots; shredded
1 lb Ground beef
2 tb Flour
14 1/2 oz Can diced tomatoes
1 tb Ketchup
1 1/2 c Green peas; thawed

Set the oven @ 375ºF/190ºC.

Peel and cube potatoes. Place them in a pot and cover
with water. Bring to a boil and cook over medium heat
for about 10-15 minutes. Drain out the water and mash
the potatoes, salt to taste and mash in 4 tablespoons of
butter. Mix in 1 cup of shredded cheddar cheese and set
aside.

In a large pan melt 1 tablespoon of butter and 1
tablespoon olive oil over medium-high heat, add diced
onion and cook for about 3 minutes. Stir in mushrooms
and cook for 2 minutes. Add shredded carrots and cook
for 5 to 7 minutes, until soft. Transfer the mix from
the pan into a plate and set aside.

In the same pan over medium-high heat combine 1
tablespoon of oil and onion, cook stirring for about 2
minutes. Add ground beef and cook for about 4 minutes,
breaking any chunks with a fork. Stir in flour and cook
for 1 minute. Add a can of ready cut tomatoes and 1
tablespoon of ketchup, cook for 5 more minutes.

In a 5 quart casserole dish evenly spread ground beef
mixture over the bottom of the pan. Evenly spread cooked
carrots and mushrooms over the beef and top with green
peas. Evenly top the casserole with mashed potatoes and
sprinkle with the remaining cheese.

Bake for 20 minutes, or until golden brown.

Serving size: 6-8

Author: Olga Fanin

RECIPE FROM: https://olgascooking.com

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