SHEPHERD'S MEATLOAF PIE
(Sandy's variation of Shepherd's Pie)
1 (22 ounce) package frozen mashed potatoes*
1 lb. ground beef
1 onion, finely chopped
1 pkg. meatloaf seasoning
1/2 cup frozen sliced carrots, thawed
2 Tbsp. flour
2 tsp. salt, evenly divided
2 tsp. pepper, evenly divided
1 cup beef broth
1 large egg, lightly beaten
1/2 cup (2 ounces) shredded Cheddar cheese
Garnish: chopped fresh parlsey (optional)
Cook potatoes according to package directions and set aside
Cook beef and onion in large skillet over medium-high heat for 5 to 6 minutes, stirring until beef crumbles and is no longer pink.
Drain and return to skillet.
Add meatloaf seasoning and carrots.
Stir in flour, 1 tsp. salt, and 1/4 tsp. pepper.
Add broth and cook, stirring constantly, about 3 minutes, or until slightly thickened.
Spoon mixture into lightly greased 11 x 7 inch baking dish.
Stir together potatoes, egg, remaining 1 tsp. salt, and remaining 1/3 tsp. pepper.
Spoon over beef mixture.
Bake at 350 degrees for 25 minutes. Sprinkle with cheese and bake 5 more minutes.
Garnish with parsley if desired.
* Instead of frozen mashed potatoes, I use about four medium potatoes, boil them, mash them, and add a little butter and milk, the same as for regular mashed potatoes.
YIELD: 6 servings
tir in flour, and 1 tsp. salt, and 1/4 tsp. pepper.