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Print this Recipe    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.

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