Shelly's Recipe

MONTEREY SHEPHERDS PIE

Category: Ground

6 medium potatoes
1 cup shredded Monterey Jack cheese
1 cup Cheddar cheese
1 egg, slightly beaten
1 lb lean ground beef
1 clove garlic, finely chopped
1/2 cup onion, finely chopped
1/3 cup celery, finely chopped
3 tbsp parsley, finely chopped
1/2 tsp salt
1/4 tsp pepper
1 cup beef broth
2 tbsp cornstarch
2 tsp paprika

Preheat oven to 350. Peel and quarter potatoes, then simmer in water for 20 minutes or until tender. Drain and mash until fluffy. Add beaten egg and cheeses until combined; set aside. Brown ground beef; remove from pan to colander to drain excess fat. Sauté garlic, onion and celery until tender; add seasonings.

In separate bowl gradually mix cornstarch into beef broth until well blended; add to vegetable mixture, stirring constantly over medium heat until thickened. Add cooked beef. Stir to combine. Place meat and vegetable mixture in bottom of a 10-inch pie pan. Spread potato and cheese combination on top of meat mixture. Sprinkle with paprika. Bake at 350 for 30 minutes until light golden brown.