Shepherd'S Pie

• 1 unbaked pie shell
• 1 lb. lean ground beef
• 3 medium onions, sliced
• 1 (4 oz.) can mushroom pieces and stems with liquid
• 1 tsp. salt
• 1 Tbsp. Worcestershire sauce
• 1 beef bouillon cube, dissolved in 1 c. hot water
• 2 Tbsp. flour, mixed with a little of the bouillon
• 2 c. biscuit mix
• 1 c. sour cream
• 1 c. milk
• 1/2 c. shredded Cheddar cheese

1. Brown the onions and meat.
2. Add mushrooms, salt, Worcestershire sauce, bouillon and flour.
3. Blend well and bring to a gentle boil in saucepan for 5 minutes.
4. Turn mixture into pie shell.
5. Combine milk and biscuit mix; stir until smooth and pour over meat mixture.
6. Bake for 25 minutes, uncovered, at 425u0b0, then spread with sour cream and sprinkle with cheese.
7. Return to oven another 5 minutes.

shell, lean ground beef, onions, mushroom, salt, worcestershire sauce, bouillon cube, flour, biscuit mix, sour cream, milk, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294230 (may not work)