Entrée Pies: Shepherds Pie 38 by Recipe Cottage

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	Shepherds Pie 38

		Cottage Pie Serves 8 1 large onion, chopped 8 ounces sauerkraut, squeezed dry, minced 2 tablespoons vegetable or good olive oil 1-1 1/2 pounds lean ground beef 1/2 cup beef stock 1 teaspoons cornstarch, mixed with one tablespoonful cold water 2 1/2 teaspoons Worcestershire sauce 3 teaspoons steak Sauce 4 to 6 cups leftover mashed potatoes 1/2 teaspoon paprika Heat oil in skillet over medium heat. Add onions and sauerkraut. Saute, stirring occasionally until the onions are limp. Meanwhile mix all the spices into the beef stock and set aside. Increase heat to medium-high, add in the meat, and continue to cook, stirring occasionally, until the meat browns. Drain off grease. Mix the dissolved cornstarch into the stock. Raise heat to high and add cornstarch mixture to pan. Continue to cook, stirring constantly until the mixture begins to thicken, (3-4 minutes). Remove from heat and transfer into a 9x13 inch casserole dish. Spread the mashed potatoes evenly over the meat and smooth out the top. Sprinkle with paprika and place in 350F oven for 35-40 minutes or until the top is browned.