Shepherd'S Pie

• 5 cups cooked, chopped roast beef or pot roast (or 1 1/2 lbs. ground beef)
• 1 cup onions, chopped
• 1 cup thinly sliced carrots
• 1 cup celery, chopped
• 2 cups brown gravy (can use a mix)
• 3 tsp. parsley flakes
• 1/2 teaspoon sage-no more
• 3 large bay leaves
• 1 small tomato, diced fine
• 2-3 cloves garlic
• 6-7 mushrooms, sliced
• frozen peas
• 1 tsp. salt
• 1 tsp. red pepper flakes
• black pepper to taste
• 4 tbl. butter when cooking mixture
• mashed potatoes (5 med. potatoes)
• chedder cheese, grated

1. Saute onions, celery, carrots, and mushrooms in olive oil in large skillet just until tender. Combine with roast beef or pre-cooked ground beef, gravy, spices, tomatos and peas and simmer slowly for about 20 minutes. Be sure to remove bay leaves. Mixture should be thicker than stew but neither too dry nor too runny. Add more gravy if necessary. Spread hot beef mixture in casserole dish. Cover to edges with mashed potatoes, smoothing with knife. Mark with tines of fork. Sprinkle middle with grated cheddar. Place under broiler until lightly browned or bake in 350 degree oven for 15 minutes. garnish with fresh parsley.

beef, onions, carrots, celery, brown gravy, parsley flakes, sage, bay leaves, tomato, garlic, mushrooms, frozen peas, salt, red pepper, black pepper, butter when cooking mixture, potatoes, chedder cheese

Taken from www.epicurious.com/recipes/member/views/shepherds-pie-1222297 (may not work)