What's 4 dinner?

Shepherd's Pie with Cheesy Mashed Potatoes.

INGREDIENTS

6 medium potatoes (2 lbs /1 kg)

3/4 cup (175 ml) milk, heated

2 tbsps. (30 ml) butter

3/4 cup (175 ml) grated Cheddar cheese

Salt and pepper to taste

2 tbsps. (30 ml) vegetable oil

2 large onions chopped

2 cloves garlic, finely chopped

2 lbs. (1 kg) lean ground beef

2 tbsps. (30 ml) all-purpose flour

1 cup (250 ml) milk

1 19 oz. (250 ml) tin tomatoes, drained

2 tsps. (10 ml) Worcestershire sauce

1/2 tsp. (2 ml) dried thyme

1/4 tsp. (1 ml) Tabasco sauce

3/4 cup (175 ml) bread crumbs

1/2 cup (125 ml) frozen peas

1 tsp. (5 ml) paprika

METHOD

1. Cook potatoes in boiling, salted water for 20 minutes or until tender. Drain well.

2. Mash with milk, cheese, salt and pepper. Reserve.

3. Meanwhile, heat oil in a large, deep skillet. Cook onions and garlic until tender.

4. Stir in beef. Brown lightly.

5. Stir in flour. Add milk. Bring to a boil. Cook 3 to 4 minutes. Add tomatoes, breaking them up with a spoon. Cook until thickened slightly ­ about 10 minutes.

7. Stir in seasonings, bread crumbs and peas. Season to taste with salt and pepper.

8. Transfer mixture to a buttered 9" by 13" casserole. Spread or pipe mashed potatoes on top. Sprinkle with paprika.

9. Bake in a preheated 400^oF (200^oC) oven for 30 minutes.

Preparation time: 25 mins.

Baking time: 30 mins.

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