Connie's Shepherd's Pie

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 3/4 cup onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons cooking oil, divided
• 1 cup fresh mushrooms, chopped
• 1 tablespoon tomato paste
• 1/2 cup beef broth
• 2 teaspoons prepared horseradish
• 1 teaspoon ground mustard
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon pepper
• 1/2 cup green pepper, diced
• 1/2 cup red pepper, diced
• 8 medium potatoes, peeled and cubed
• 1/3 cup milk, hot
• 1 cup cheddar cheese, shredded
• 2 egg whites

Recipe

• 1 in a large skillet, brown beef, onion, and garlic in 2 tablespoons of oil. add the mushrooms. cook and stir for 3 minutes, drain.
• 2 place the tomato paste in a bowl. gradually whisk in broth until smooth. stir in horseradish, mustard, 1 teaspoon salt and pepper. add to meet mixture.
• 3 pour into a greased 11x7x2 baking pan, set aside. in the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. drain and spoon over meat mixture.
• 4 cook potatoes in boiling salted water until tender, drain. mash with milk, cheese and remaining salt. beat egg whites until stiff peaks form; gently fold into potatoes. spoon over pepper layer.
• 5 bake, uncovered at 425 degrees for 15 minutes. reduce heat to 350 degrees, bake 20 minutes longer or until meat layer is bubbly.