This recipe has become my preferred Shepherd’s Pie-type casserole. I like the tomato and Worcestershire flavored broth base with all the vegetables.
If you don’t have home canned ground beef, substitute 1 lb. of cooked hamburger and add about 1/2 cup of beef broth.
If you have picky eaters, chop up the carrots and mushrooms before adding them. You may need to cut the mushrooms into smaller pieces anyway. The mushrooms in the cans I have are very inconsistent in size.
After you open the can of tomato paste for the recipe, spoon 1 tablespoon portions onto a piece of aluminum foil and freeze them or put 1 tablespoon portions into ice cube trays and freeze. Put the frozen portions into a labelled plastic container or freezer bag. They will be ready for the next time you make this!
COTTAGE PIE (Pantry Cooking with Home Preserved Foods)
1 pint ground beef, canned in beef broth
3/8 teaspoon dried minced garlic
1/4 cup dried onion
1 pint (or 1 14-ounce can) sliced carrots, drained
2 cans (4 ounces each) sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
3 cups prepared mashed potatoes
Parsley flakes
Combine the first 7 ingredients (including the meat broth) in a large skillet and heat through. Pour into a greased 2-quart baking dish. Top with mashed potatoes. Sprinkle with parsley. Bake at 350o for 30 minutes. Serves 6.
