Shepherd's Pie
- 3/4 c diced carrots
- 3/4 c diced onion
- 1 lb ground beef
- 1 1/2 c water
- 2 packages brown gravy mix
- 2 tbsp worcestershire sauce
- 1 tbsp ketchup
- 1 tsp ground mustard
- 1/4 tsp dried rosemary
- 1/8 tsp dried fennel
- 3/4 c frozen peas
- mashed potatoes (use 8 potatoes)
Dice carrots first. Add to heated saucepan with vegetable oil. While carrots are cooking dice onions, then add to saucepan. Cook until vegetables are almost soft. Add ground beef. Season with salt and pepper. Cook until no longer pink. Soak up grease with paper towels. Cook for another ten minutes or until ground beef gets crusty and brown bits are stuck on the bottom of the pan. Meanwhile, in a bowl whisk together brown gravy mix, water, worcestershire, ketchup, ground mustard and rosemary. Pour into skillet with ground beef and vegetables. Add peas. Cook until gravy becomes thick. Serve over mashed potatoes topped with smoked paprika.
Yield: 4 servings
*Note: can add A-1 sauce to gravy mixture to up the beefiness.