Shepherd's Pie.

A base of ground beef,onions,  any veggie, tomato sauce or crushed tomatoes.
It's a classic for a reason...It's soooo good.





Boiled potatoes, whipped into
creamy goodness, go on top of
Shepherd's pie, or "Paté Chinois" as it is called here in Quebec.
Try using sweet potatoes for something a little different or "instant" if you are really short on time.



















1/4 cup olive oil
2 medium onions, chopped
4 cloved garlic, minced

2 red peppers, diced
2 medium carrots, chopped
4 cups sliced fresh mushrooms

3 lb (1.5 kg) lean ground beef or ground turkey
350 g package green peas or 1/2 cup corn
2 cups canned crushed tomatoes or spaghetti sauce

1 tsp salt + 1/4 tsp pepper
about 8 potatoes or sweet potatoes, peeled and cut into chunks
1/4 cup butter (or margarine)
1 cup milk (or unsweetened soy milk)
paprika

Directions:
Boil or steam you potatoes until tender. Drain. Return to pot and mash with butter, milk.
Heat the oil in a large skillet over medium heat.  Add the onion  and garlic and cook until softened.
Add the vegetables, and cook for about 8 minutes, and cook until the carrots are softened.
Remove from the skillet and set aside.
Cook the meat, breaking up clumps, until no longer pink.
Add the peas and tomatoes, season with salt & pepper, and then add all cooked vegetables back in. Mix.
Transfer everything in the pan to two 9X11 (23X28 cm) foil pans.

Spread the potatoes over bottom layer of pan while still hot.
Sprinkle with paprika.

Freezing directions: Cool, cover, and freeze.
To serve from frozen: Defrost completely in the refrigerator.  Remove foil and bake at 350 degrees for 40-50 minutes, on rimmed baking sheet, until the top is golden and meat is bubbling.

Makes 2 pans, about 4 servings each.


Thanks, D!  Great recipe! :)