Shepherd'S Pie

• 2 c. peeled potatoes, cut into chunks
• 2 Tbsp. freshly grated Parmesan cheese
• 1 lb. lean ground meat or 3/4 lb. leftover roast
• 2 c. low-sodium beef broth
• 1 Tbsp. all-purpose flour
• 2 tsp. Worcestershire sauce
• 1/4 tsp. celery powder
• 1/4 c. chopped onion
• 1 1/2 c. frozen mixed vegetables
• 1 c. sliced fresh mushrooms

1. In a medium saucepan, cover the potatoes with cold water, salt lightly and bring to a boil.
2. Lower the heat and cook until tender, about 15 to 20 minutes.
3. Drain the potatoes, reserving about 3 tablespoons of cooking liquid.
4. Mash the potatoes with the reserved liquid until fluffy; fold in the Parmesan cheese and set aside.
5. Brown the meat in a frying pan, then transfer the cooked meat using a slotted spoon to a bowl; set aside.
6. Remove any fat from the frying pan.
7. Preheat oven to 375u0b0.

potatoes, parmesan cheese, lean ground meat, lowsodium beef broth, flour, worcestershire sauce, celery powder, onion, vegetables, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373873 (may not work)