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Shepard's Pie With Garlic Mashed PEI Potatoes
WP Griffin Recipe


2onions, chopped2
6-8PEI Baking Potatoes6-8
28 ozcan tomtoes, chopped796 ml
3/4 cuppeas, fresh or frozen175ml
1lblean ground beef450g
1 cuphot cooking liquid250ml
3/4 cupcorn, frozen or canned175ml
19 ozchickpeas, rinsed, chopped540 ml
1/4 tsphot red pepper sauce1ml
1 1/2 tspdried oregano7ml
1 tbspWorcestershire sauce15ml
1 tsppaprika5ml
1 cupfresh breadcrumbs250ml
4-5garlic cloves, crushed4-5

Cook potatoes in a covered pot with 1inch water for 20 minutes, until tender. Drain, reserving hot liquid. Mash potatoes with 2-3 garlic cloves, liquid, salt and pepper. Meanwhile brown beef in a large skillet. Add onions and rest of garlic and cook until tender. Drain fat. Add chickpeas and tomatoes. Simmer gently for 10 minutes. Add breadcrumbs, peas, corn, Worcestershire sauce, hot pepper sauce and oregano. Transfer to a lightly greased 10inch x 8inch(2.5L) casserole dish. Spread with mashed potatoes. Dust with paprika. Bake at 400 F (200 C) for 30 minutes.

This potato recipe is brought to you courtesy of PEI Potato Board.

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