Shepherd's Pie

• 12 lb lean ground beef
• 1 teaspoon olive oil
• 12 onion, chopped
• 1 tablespoon cornstarch
• 12 teaspoon seasoning salt
• 14 teaspoon ground black pepper
• 2 tablespoons milk or 2 tablespoons stock
• 12 cup corn kernel
• 1 carrot, sliced
• 1 tablespoon ketchup
• 1 tablespoon tomato paste
• 1 -2 teaspoon Worcestershire sauce (gluten-free)
• 12 teaspoon prepared horseradish
• 3 yukon gold potatoes, cut up
• water, to cover
• 2 tablespoons milk
• 1 -2 tablespoon margarine
• 12 teaspoon garlic salt
• 1 teaspoon butter, melted
• 1 teaspoon paprika

1. Scramble-fry the beef for about 10 minutes in the oil in a frying pan over medium heat until browned; drain.
2. Add flour, salt, and pepper; stir well.
3. Slowly add the first mount of milk, stirring constantly.
4. Heat and stir for about 2 minutes until boiling and thickened.
5. Add the next 6 ingredients and stir.
6. Spread beef mixture evenly in a greased 8"x8" pan and set aside.
7. Cook potatoes in water in a saucecpan until tender.
8. Drain; add second amount of milk, margarine and salt; mash until smooth.
9. Spread overtop of beef mixture in pan.
10. Brush mashed potatoes of melted butter; score wave pattern in the top with a fork.
11. Sprinkle with paprika and bake, uncovered, in a preheated 350* oven for about 30 minutes until heated through and potatoes are golden.
12. Enjoy!

lean ground beef, olive oil, onion, cornstarch, salt, ground black pepper, milk, corn kernel, carrot, ketchup, tomato paste, worcestershire sauce, horseradish, gold potatoes, water, milk, margarine, garlic salt, butter, paprika

Taken from www.food.com/recipe/shepherds-pie-324530 (may not work)