Shepherd's Pie with Rice Topping

[Marlene]

Shepherd's Pie with Rice Topping

A new twist on an old favourite.

Can be made the night before.

• 2 T vegetable oil
  
• 2 carrots, diced
  
• 1 onion, chopped
  
• 1 lb ground sirloin
  
• 2/3 c beef broth
  
• 1 T tomato paste
  
• 1 T worchestershire
  
• 3/4 c peas
  
• pepper to taste
  

Topping

• 3 c rice, cooked
  
• 1 egg, beaten
  
• 1 c shredded cheese
  
• 2/3 c sour cream
  

In skillet, heat oil over medium heat. Cook carrots, beef and onion. Drain fat. Stir in stock, tomato paste, worchestershire sauce, and pepper. cook 5 minutes, stirring occassionally. Add peas, cook 1 minute longer.

Spread evenly in Pyrex dish. Stir together rice, egg, cheese and sour cream. Spread evenly over meat. Broil 7 minutes until heated through and top is golden brown.

If making the night before, prepare as above except for broiling. Refrigerate. Preheat oven to 325. Bake for 20 minutes, then broil for last 5 minutes.

Keywords: Main Dish, Dinner, Easy, Carribean

( RG153 )