Shepherd’s Pie

1 lb stew meat
1/2 onion, chopped
1 tsp salt
1/4 tsp black pepper
1/2 tsp cayenne
1/2 tsp mustard powder
2 TBSP flour
1 c. beef stock
1 c. carrots, thinly sliced
1/2 c. celery, thinly sliced
1/2 c. frozen corn
2 packages of instant potatoes or 4 c. homemade mashed potatoes
1 c. cheddar cheese

Preheat oven to 350. Brown meat with onion. Drain. Then add flour, salt, black pepper, cayenne, and mustard powder. Mix well. Slowly add beef broth and cook until slightly thick, several minutes over medium heat. Add carrots, celery, and corn. Pour into a casserole dish that has been sprayed with non-stick cooking spray. Spread the potatoes over mixture and top with cheddar cheese. Bake for 30 minutes.


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