Sheperd’s Pie
1 onion, peeled and finely chopped
1 small red bell pepper, seeded and finely chopped
1 tbsp parsley, finely choppped
2 tbsp vegetable oil
2 cups lean ground beef
1 cup chicken broth or beef broth
1 tbsp tomato ketchup
1/3 tbsp Worcestershire sauce
salt and pepper
1-1/2 cups mushrooms, washed and sliced
1 tbsp butter
Topping
4 cups potato, peeled and chopped
1-1/2 tbsp butter
1/4 cup milk
salt and pepper
Fry the chopped onion, bell pepper, and parsley in the oil until softened. Meanwhile, in a skillet, brown the ground meat. Chop the meat in a food processor for 30 minutes to make it easier to chew. Stir into the onion misture and add the broth, ketchup, Worcestershire sauce, and seasoning. Cook over a low heat for about 20 minutes. meanwhile, saute the mushrooms in the butter or margarine and add these to the meat when it is cooked.
to make the topping, boil the potato in lightly salted water for about 15 minutes or until tender. Mash them together with half the butter, the milk, and some salt and pepper. Spread over the meat either in one large dish or in four individual dishes, then cook in an oven preheated to 350 deg F for 10 minutes. dot the top with the remaining butter and put under a hot broiler for about 3 minutes or until golden.
