Shepherd'S Pie

• 2 Tbsp. cooking oil
• 1 medium clove garlic
• 1 medium onion, chopped
• 3 c. (about) diced leftover cooked beef, trimmed of fat
• 1/4 c. tomato sauce
• 1/4 c. beef bouillon
• 1/4 c. chopped parsley
• 1/2 tsp. ground oregano
• salt and pepper to taste
• 3 to 4 c. mashed potatoes, seasoned to taste with salt and pepper
• grated Parmesan cheese
• butter or margarine

1. Heat oil; add onion and garlic.
2. Saute over moderately low heat until onion is transparent.
3. Add beef, tomato sauce, bouillon parsley, oregano , salt and pepper.
4. Mix well.
5. Cook mixture over moderately low heat until heated through.
6. Put meat mixture in greased 2-quart casserole.
7. Spoon potatoes evenly on top. Sprinkle potatoes with Parmesan cheese and dot them generously with butter.
8. Bake, uncovered, in oven preheated to 375u0b0 just until dish is heated through and potatoes are tinged with brown. Yields approximately 6 servings.

cooking oil, clove garlic, onion, beef, tomato sauce, beef bouillon, parsley, ground oregano, salt, mashed potatoes, parmesan cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710749 (may not work)