'beef' Shepherd's Pie

• 2 medium potatoes, pared and diced
• 14 teaspoon salt
• 18 teaspoon pepper
• 250 g extra lean ground beef
• 2 ounces tomato sauce
• 12 teaspoon beef bouillon powder
• 14 teaspoon fresh oregano, minced
• 8 drops Tabasco sauce
• 14 cup frozen corn kernels
• 12 cup frozen peas and carrot

1. Preheat oven to 350F; Spray 1 qt casserole with cooking spray.
2. Boil potatoes in saucepan until tender; about 20 minutes; add salt and pepper and mash until fluffy and smooth; set aside.
3. Cook beef in skillet, stirring until no longer pink; about 5 minutes.
4. Stir in tomato sauce, bouillon powder, oregano and Tabasco sauce;heat through about 2 minutes.
5. Spoon mixture into prepared casserole; top evenly with corn, peas and carrots.
6. Spread potato mixture over vegetables.
7. Bake 35 minutes, until edges are golden brown.
8. Remove from oven; let stand 5 minutes.

potatoes, salt, pepper, extra lean ground beef, tomato sauce, beef bouillon powder, fresh oregano, tabasco sauce, corn, carrot

Taken from www.food.com/recipe/beef-shepherds-pie-304312 (may not work)