Monday, January 10, 2011

Shepherds' Pie


6-8 potatoes, cubed
1 carrot, cubed
4 Tbsp butter
1/2 cup milk
1/2 tsp Adobo all purpose seasoned salt, or salt and pepper to taste
1-2 Tbsp dried parsley
1 egg, beaten
1 1/2 pounds ground beef or ground turkey
1/2 -1 cup chopped onion
2 cloves garlic, minced
1/4 tsp seasoned salt
1 Tbsp worcestershire sauce
1/2 cup chopped green bell pepper
1/2 cup wheat germ
2 Tbsp nutritional yeast (optional)
2 cups tomato sauce
1 cup green beans
1 cup corn
1/2 tsp salt
dash of pepper
1-2 cups grated cheese

Boil potatoes and carrots covered with water with 1 Tbsp salt until soft. Drain and add in the butter; mash the potatoes and carrots. Add milk, 1/4- 1/2 tsp salt and dash of pepper and dried parsley when almost finished mashing and then whip in egg. Brown and drain meat and onion/garlic. Add all the remaining ingredients except potato mixture and cheese. Pour into a 3 quart casserole. Spread mashed potatoes over meat mixture. Top with cheese. Bake covered with foil (sprayed with non-stick spray) at 350 degrees for 30 minutes. Uncover and bake another 10-15 minutes. May also be baked in a 9 inch pastry shell.

Optional- instead of tomato sauce mixed with the meat, you may use a beef gravy.

*Recipe adapted from Patricia Gobrecht, Maureen Nevins, Jean Lafferty, and RoJean Loucks in Whole Foods For The Whole Family La Leche League International Cookbook 1981.

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