Shepherd’s Pie

2 lbs. potatoes peeled
1 1/2lbs. ground beef or a combination of ground beef and ground pork
½ lb. mushrooms
2 medium carrots sliced
1 medium onion chopped
½ cup chopped celery
2 – 3 garlic cloves crushed
2/3 cups beef broth
2 tsp. cornstarch
Salt, pepper
Soy sauce
Canned crushed tomatoes
2 cups fresh spinach coarsely chopped
½ cup warm milk
2 tbs. margarine
1 egg beaten
Paprika

Boil the potatoes. Next, brown the ground beef and sauté the mushrooms, carrots, onion, celery, and garlic. In a bowl stir together the beef broth, dash of soy sauce, and cornstarch. Stir this into the mixture with meat and vegetables until it boils and thickens. Remove from heat and stir in the tomatoes and spinach. Pour into a casserole. Drain the potatoes and place in a bowl. Add milk, margarine, egg and some salt and whip with a mixer until smooth and blended. If you’re like me who loves garlic I add in a clove of crushed garlic or some garlic salt. Spread the potatoes mixture over the meat mixture in the casserole and spread to cover. Sprinkle with paprika. Bake at 425° oven for 15 minutes or until the potatoes are golden brown.

*I have done this leaving out the spinach and adding a drained can of corn.