SHEPARDS PIE

INGREDIENTS

1 LB. GROUND MEAT

3 STRIPS OF BACON (DICED)

1 SMALL ONION (CHOPPED)

2 CLOVES OF GARLIC (MINCED)

1/4 TEASPOON OREGANO

1/2 CUP TOMATO SAUCE

5 1/2 CUPS OF MASHED POTATOES (DO NOT ADD MILK OR BUTTER )

2 EGGS ( BEATEN)

2 TABLESPOONS OF BUTTER (SOFTENED)

1 TO 2 TABLESPOONS MINCED PARSLEY

PREPARATION

IN SKILLET COOK GROUND MEAT . DRAIN AND SET ASIDE

IN SAME SKILLET COOK BACON , ONION , AND OREGANO TILL BACON IS CRISP ADD GARLIC AND COOK FOR 1 MINUTE LONGER. STIR IN TOMATO SAUCE BRING TO A BOIL AND COOK FOR 10 MINUTES

IN BOWL COMBINED MASHED POTATOES , EGGS , 2 TABLESPOONS OF SOFT BUTTER , AND MINCED FRESH PARSLEY

SPREAD 1/2 POTATOES IN BOTTOM OF AND UP THE SIDES OF BAKING DISH

TOP WITH MEAT MIXTURE AND TOP THAT WITH THE REST OF THE MASH POTATOES

BAKE AT 375 DEGREES FOR 20 MINUTES BRUSH THE TOP WITH MILK AND BUTTER AND BAKE 10 MORE MINUTES