Sheperd's Pie
by Amanda Hoof
serves: 6
  1 1/2 tbsp   vegetable oil
  1 1/2 lbs   ground beef
  1 stalk   celery, thinly sliced
  1 ea   chopped onion
  1 can   niblet corn (save juice)
  1 can   peas (save juice)
  1/4 tsp   black pepper
  1 tbsp   soya sauce
  1 tbsp   worcestershire sauce
  1 tbsp   ketchup
  6 ea   meduim potatoes, peels & chopped into cubes
  1 tbsp   butter or margarine
  1/2 c   milk
  1. Start boiling potatoes. Add oil to a 5 qt., stovetop casserole. Cook onion & celery until tender. Add meat, cooking until just pink. Add worcestershire sauce, pepper, soya sauce, ketchup & juice from corn & peas.

2. Shut off stove. Mash potatoes with milk & butter. Spread over meat. Press lightly, add buttor or margarine over top, sprinkle with paprika & serve.