Shepherd’s Pie II

Ingredients

• 2 pounds potatoes
• 2 tablespoons butter
• 1/4 cup milk
• 3 onions
• 1 pound lean ground beef
• 1 (10 ounce) package frozen green peas, thawed
• 1 (10 ounce) package frozen corn kernels
• 1 tablespoon paprika
• 1 pinch ground nutmeg
• 1 pinch dried sage
• 1 pinch salt
• 1 pinch ground black pepper

Directions

Boil potatoes until tender. Mash with milk and 2 tablespoons butter or margarine. Season with nutmeg, salt and pepper. Set aside.

Saute the onions with the paprika. Add the ground beef and sage, cook until meat is browned.

In a sauce pan, blanch frozen vegetables for 5 minutes in boiling water. Drain.

Spread a thin layer of potatoes in the casserole dish. Add half the peas and corn, then the ground beef and then the rest of the peas and corn. Top with mashed potatoes.

Dot top with flakes of butter, nutmeg, paprika, salt and pepper. Bake at 400 degrees F (200 degrees C) for 40 to 50 minutes, or until golden brown.