Shepherd’s Pie

4 cups cooked ground beef (or any cooked ground meat)
1 cup chopped cooked potatoes
1 cup grated cooked carrots
1 small chopped onion
1 tablespoon minced fresh parsley
1 14-oz. can beef stock
cornstarch
salt and pepper to taste
2 cups mashed potatoes
2 tablespoons melted butter
2 tablespoons breadcrumbs

Grease a deep-dish pie plate and set aside.

Combine meat, cooked potatoes and carrots, onion and parsley. Dissolve cornstarch
in beef stock in a small saucepan over medium heat. Cook for about 3 minutes or until
slightly thick. Pour into meat mixture and stir to combine. Add salt and pepper.

Place in prepared pie plate and cover with mashed potatoes. Brush with melted butter
and sprinkle with bread crumbs. Place in preheated oven and bake for about 20 minutes or
until potatoes are golden and pie is heated through. Serve immediately.

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