Shepherd's Pie

This recipe is a tweak from a book called 30 Day Gourmet. It's a book on once-a-month cooking. 

2 Tbsp butter

1/2 C onion, chopped

2 carrots, chopped

1 Tbsp flour

2 C beef broth

1/2 C tomato sauce

1 tsp Worcestershire sauce

1/4 tsp grd oregano

1 lb ground beef

2 C mashed potatoes

*optional: 1 can each corn and green beans

Brown the ground beef. Set aside. Melt butter/marg and sauté onion and carrot until golden brown. Stir in flour and cook 1 minute. Gradually stir in broth, tomato sauce, Worcestershire sauce, oregano, salt/pepper and cooked meat. Cover pan. Reduce heat and simmer 15 minutes. Remove from heat. 

Pour into a sprayed 8x8 pan, 8" pie tin or freezer bag. 

If in pan, top with mashed potatoes and bake at 400 degrees for 20-30 minutes. 

If in a bag, put potatoes in a separate bag, label and freeze together. To cook, thaw, put in pan with potatoes on top. Cook for 30-45 minutes. 

*we always pour the drained contents of one can of corn and one can of green beans on top of the meat mixture before adding the potatoes.*