Shepherd'S Pie

• 1 lb. ground chuck
• 1 medium onion, chopped fine
• 1/2 c. celery, chopped fine
• 2 cloves garlic, chopped
• 1 tsp. beef bouillon or 1 cube
• 1/2 tsp. oregano
• salt and pepper to taste
• 1 Tbsp. cornstarch
• 3/4 c. potato water
• 5 good size potatoes
• 3/4 c. grated Cheddar cheese
• 2 tsp. Worcestershire sauce
• 1 tsp. Tabasco sauce

1. Peel, quarter and boil potatoes about 20 minutes and reserve 3/4 cup of the potato water.
2. Brown meat, pour off fat.
3. Add onion, celery and garlic; cook for about 10 minutes.
4. Dissolve cornstarch in potato water; add oregano, Tabasco, Worcestershire sauce, beef bouillon, salt and pepper to taste.
5. Combine liquid mixture with meat mixture and simmer until mixture thickens.
6. Prepare mashed potatoes in usual manner, put in a low casserole dish to look like a pie.
7. Spoon thickened meat mixture over bottom on potatoes and bake 15 minutes at 350u0b0.
8. Remove from oven and sprinkle cheese over meat mixture; return to oven until cheese is melted.
9. The potato crust will have browned lightly, giving the appearance of pie crust.

ground chuck, onion, celery, garlic, beef bouillon, oregano, salt, cornstarch, potato water, potatoes, cheddar cheese, worcestershire sauce, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352942 (may not work)