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Shepherd's Pie

Recipe created by SheKnows on Aug 27, 2011
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Prep: 40 min
Cook Time: 30 min
Total: 1 hr 10 min
Serving: 4 servings

Kellogg's All-Bran® cereal is the secret ingredient in this beef, potato and corn pie.

Ingredients

4 medium potatoes
10 millilitres (2 teaspoons) margarine or butter
50 millilitres (1/4 cup) milk
1 millilitre (1/4 teaspoon) salt
1 millilitre (1/4 teaspoon) pepper
375 grams (3/4 pound) lean ground beef
1 onion, chopped
1 clove garlic, minced
125 millilitres (1/2 cup) All-Bran Original® cereal
125 millilitres (1/2 cup) beef broth or tomato juice
2 millilitres (1/2 teaspoon) Worcestershire sauce
2 millilitres (1/2 teaspoon) salt
2 millilitres (1/2 teaspoon) ground thyme
1 millilitres (1/4 teaspoon) pepper
1 can whole-kernel corn, 341 millilitres (12 ounces)
2 millilitres (1/2 teaspoon) paprika
2 small tomatoes
15 millilitres (1 tablespoon) finely chopped parsley

Directions

Cut potatoes in half and cook in boiling water until tender; drain. Mash with margarine and milk; season to taste with salt and pepper.
In a skillet over medium heat, cook beef, onion and garlic until meat is browned; drain. Add cereal, broth, Worcestershire and seasonings. Spoon into 2-litre (8-cup) baking dish. Top with corn. Spread mashed potatoes evenly on top. Sprinkle with paprika.
Bake at 190 degrees C. (375 degrees F.) until heated though, about 30 minutes.
Arrange half slices of tomato around edges; sprinkle with parsley and serve hot.

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