Beef
Shepherd’s Pie Serves 8 to 10 2 tablespoons olive oil 1 onion, finely chopped 2 pounds ground beef 15-ounce can garden peas, drained 2 cups carrots, finely chopped 6 medium potatoes, boiled and mashed 2 cups gravy 1 cup Cheddar cheese, grated salt and pepper to taste
In a deep skillet or a Dutch oven, heat 2 tablespoons olive oil over high heat. Add onion and sautĂŠ. Add meat and break up with wooden spoon. Season with salt and pepper, then cook 10 minutes. Add water if necessary to keep from sticking. In a Dutch oven cook carrots in water until tender; drain and set aside. Transfer beef into a 2-quart casserole dish. Layer peas, carrots, and gravy over ground beef and top with mashed potatoes. Cook uncovered at 350 degrees for 20 to 30 minutes. Add grated cheese and cook until melted. Note: any cooked vegetables may be substituted for peas and carrots. Josie Parten
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