ZIPPY SHEPHERD'S PIE

 

1 pound potatoes, peeled and chopped

1 tablespoon canola oil
1 lb ground beef
1 large onion, chopped fine
1 large red bell pepper, chopped fine
2 garlic cloves, minced
1 can (14-oz) beef broth
2 tbsp ketchup
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp mild curry powder
1 tbsp cornstarch
2 tomatoes, coarsely chopped
1 bag (16-oz) frozen peas and carrots
1/4 cup milk
1 tbsp butter 

1 cup shredded extra sharp cheddar cheese
Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain and return to pan.  

While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish. 

Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese. 

 Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown. 

  Old recipe and photo from allrecipes.