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Cottage Pie

(by Samantha Cull)

2 1/4 lb. ground beef (5% fat)

1 onion, halved and sliced

3/4 lb. button mushrooms

1/2 lb. carrots, peeled and sliced

6 oz. frozen peas

1 Knorr Beef Stock Pot

1 beef stock cube

3 generous sprinkles Bisto beef gravy granules

crushed black pepper, to taste

6 medium peeled white potatoes

grated cheddar cheese, to taste

optional: sliced tomatoes

In a slow cooker, place ground beef, onion, mushrooms, carrots, peas, Beef Stock Pot, beef stock cube, Bistro beef gravy granules, and black pepper. Cook according to slow cooker instructions.

When ready to serve, drain off any fat, and place mixture in an ovenproof dish.

Preheat oven to 350 F.

Boil and mash potatoes, and spread on top of mixture.

Sprinkle with cheese.

Add sliced tomatoes if using.

Bake until pie is heated and cheese has browned.

Cool for 5 minutes before cutting into squares.

(Read Shooting Star, the story that accompanies this recipe.)

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