Shepherd'S Pie

• 1 1/2 lb. potatoes, peeled
• 1/4 c. milk
• 1 lb. ground meat
• 1 large onion, finely chopped
• 1 large green pepper, chopped
• 3 medium carrots, chopped
• 1/2 c. green peas (frozen)
• 1 medium tomato, chopped
• 1/4 c. fresh parsley, chopped
• 3/4 c. beef bouillon
• 1/2 tsp. salt
• black pepper to taste
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. cornstarch
• 2 Tbsp. cold water

1. Boil potatoes until tender.
2. Mash together with milk, salt and pepper to taste.
3. In a large skillet, over medium heat, cook ground meat 4 to 5 minutes, or until no longer pink.
4. Drain off fat; add onion and cook until onions are translucent, 4 to 5 minutes.
5. Add green pepper, carrots, peas, tomato, parsley, bouillon, salt, pepper and Worcestershire sauce.
6. Simmer, uncovered, 15 minutes.
7. Dissolve cornstarch in water and stir into meat mixture.
8. Spoon into an ungreased 9 x 12 x 2-inch dish. Spread potatoes over mixture.
9. Bake at 350u0b0 for 30 to 35 minutes.

potatoes, milk, ground meat, onion, green pepper, carrots, green peas, tomato, fresh parsley, beef bouillon, salt, black pepper, worcestershire sauce, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197796 (may not work)