Country Style Shepherd's Pie
|Potatoes||1 1⁄2 Pound, peeled|
|Skim milk||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Lean ground sirloin||1 Pound|
|Onion||1 Large, finely chopped|
|Bell pepper||1 Large, chopped|
|Carrots||3 Medium, chopped|
|Green peas||1⁄2 Cup (8 tbs) (fresh or frozen)|
|Tomato||1 Medium, chopped|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Homemade chicken stock||3⁄4 Cup (12 tbs)|
|Ground black pepper||To Taste|
|Worcestershire sauce||2 Tablespoon|
|Cold water||2 Tablespoon|
Boil potatoes until tender.
Mash together with skim milk and pepper until smooth; keep warm.
Preheat oven to 350Â° F.
Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat.
Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink.
Pour contents of pan into a strainer or colander lined with paper towels.
Allow fat to drain out.
Return meat to pan, add onion and cook until onions are translucent, 4 to 5 minutes.
Add bell pepper, carrots, peas, tomato, parsley, chicken stock, salt, pepper and Wor-chestershire sauce.
Simmer, uncovered, 15 minutes.
Dissolve cornstarch in water and stir into meat mixture.
Spoon into an ungreased 10 x 10 X 2-inch or 9 x 11 x 2-inch baking dish.
Spread mashed potatoes over the surface, using a fork for texture.
Bake 30 to 35 minutes, or until lightly browned.