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Scottish Shepherd's Pie

(by Jillian Van Hefty)


(Mom wrote out this recipe not long before she was diagnosed with Alzheimer's.)

1 1/2 lb. ground chuck

1 small can tomato paste

1 onion, diced

salt and pepper to taste

3 lb. Yukon Gold potatoes, peeled

1 c. milk

6 T. butter

optional: 1/2 c. drained canned peas

optional: 3/4 c. cooked carrots

Brown meat in skillet and drain. Set aside.

Add tomato paste and diced onion to skillet and cook until onion is browned.

Add optional peas and carrots.

Add onion mixture to meat and spread in Pyrex baking dish.

Meanwhile, cook potatoes in boiling water until tender.

Drain and mash with milk and butter.

Put mashed potatoes on top of meat mixture and place under broiler until browned.


(Read Must Be Gorgeous, the story that accompanies this recipe.)

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