Creamed Shepards Pie

• 1 1/4 lbs. Ground Beef
• 2 Tbsp. Margarine, Divided
• 2 c. Carrots (Thinly Sliced)
• 2 c. Mushrooms (Sliced)
• 1 c. Onions (Diced)
• 2 pkgs. Instant Beef Broth & Seasoning Mix
• 2 tsp. All Purpose Flour
• 1 1/2 c. Skin Milk, Divided
• 12 oz. Cooked Potatoes (Peeled, Cubed)
• 1/2 tsp. Paprika

1. 1. Brown ground beef.
2. Set aside. 2. In 12-inch non stick skillet heat 1 Tbsp. margarine until bubbly & hot.
3. Add carrots, mushrooms, onions, and saute stirring until onion is translucent. 3. Sprinkle broth mix and flour over vegetables and stir to combine.
4. Cook stirring constantly for minute.
5. Gradually stir in 1 c. milk and stirring constantly bringing to a boil.
6. Reduce heat and let simmer until mixture thickens. 4. Mix in ground beef, set aside.
7. Preheat oven to 375u0b0.
8. Combine potatoes with remaining 1/2 c. milk, 1 Tbsp. margarine, mix till smooth. 5. Transfer meat mixture to greased casserole dish, spread whipped potatoes over meat.
9. Sprinkle with paprika and bake 10-15 minutes.
10. Then broil until potatoes are browned, 1-2 minutes.

ground beef, margarine, carrots, mushrooms, onions, mix, flour, milk, potatoes, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802264 (may not work)