Shepherd's Pie

Rachel Ward

Potatoes:
2 lbs. potatoes, peeled and chopped
¼ tsp. thyme
¼ tsp. rosemary
½ c. milk
1 tbsp. butter
½ tsp salt
¼ black pepper
(For the potatoes, I use food storage potato pearls but add the thyme and rosemary)
Meat Filling:
1 lb. ground beef
1 onion chopped
½ c. beef broth (I always use water and it works fine)
2 tbsp. ketchup
1 tbsp. Worcestershire
1 ½ tsp. cornstarch
½ tsp. salt
¼ tsp. pepper
1 ½ c. corn (one can works great)
1 tbsp. chopped parsley

Potatoes:
Boil potatoes with thyme and rosemary. Cook until tender. Drain and return to pot. Add milk, butter, salt and pepper and mash.
Meat:
Brown beef and onion until meat is no longer pink. Drain fat. In bowl combine broth, ketchup, Worcestershire, cornstarch, salt, and pepper. Add to beef and cook until bubbly and thickened. Stir in corn and parsley. Preheat oven to 350. Transfer beef to shallow 2 qt. casserole. Drop spoonfuls of potatoes on top. Bake 40 minutes or until potatoes are golden.