Shepherd's Pie

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

• 1/2 lb lean ground beef
• 1 teaspoon olive oil
• 1/2 onion, chopped
• 1 tablespoon cornstarch
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons milk or 2 tablespoons stock
• 1/2 cup corn kernel
• 1 carrot, sliced
• 1 tablespoon ketchup
• 1 tablespoon tomato paste
• 1 -2 teaspoon worcestershire sauce (gluten-free)
• 1/2 teaspoon prepared horseradish
• 3 yukon gold potatoes, cut up
• water, to cover
• 2 tablespoons milk
• 1 -2 tablespoon margarine
• 1/2 teaspoon garlic salt
• 1 teaspoon butter, melted
• 1 teaspoon paprika

Recipe

• 1 scramble-fry the beef for about 10 minutes in the oil in a frying pan over medium heat until browned; drain.
• 2 add flour, salt, and pepper; stir well.
• 3 slowly add the first mount of milk, stirring constantly.
• 4 heat and stir for about 2 minutes until boiling and thickened.
• 5 add the next 6 ingredients and stir.
• 6 spread beef mixture evenly in a greased 8"x8" pan and set aside.
• 7 cook potatoes in water in a saucecpan until tender.
• 8 drain; add second amount of milk, margarine and salt; mash until smooth.
• 9 spread overtop of beef mixture in pan.
• 10 brush mashed potatoes of melted butter; score wave pattern in the top with a fork.
• 11 sprinkle with paprika and bake, uncovered, in a preheated 350* oven for about 30 minutes until heated through and potatoes are golden.
• 12 enjoy!