I found these on the Net. Hope one of them is what you are looking
for. Good Luck - Melba

COTTAGE OR SHEPHERDS PIE
2 lb. potatoes
3 Tbsp. milk
knob of butter
1 large onion, chopped
1 lb. cooked meat (ground beef or lamb) or sliced meat
Potatoes should be boiled and mashed, adding the milk and butter. Fry the onion gently in
a little fat or oil for about 5 minutes. Drain; add the meat and mix well. A little gravy can
be added if needed to moisten. Turn into a casserole dish and top with the mashed
potatoes. Bake in 375 degrees oven for about 30 minutes or until top is browned.
This is typically a Tuesday meal in England. Sunday the roast is served; Monday (laundry
day) the meal is slices of leftover meat and Tuesday, the rest of the meat goes into the pie.

SHEPHERDS PIE
1/4 c. oleo or butter
3 Tbsp. sifted plain flour
1 c. beef broth
1 can mushrooms, undrained
1 pkg. frozen peas, thawed
1/3 c. finely chopped onion
3 Tbsp. Worcestershire sauce
2 c. cubed cooked beef
3 Tbsp. finely chopped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
3 c. mashed potato
1 large egg, beaten
2 Tbsp. grated Parmesan cheese
In large skillet, over medium heat, melt 3 tablespoons oleo. Add flour and stir until
smooth and bubbly. Gradually add broth. Stir until smooth, bring to boiling and simmer
for 2 minutes. Add beef, mushrooms and their liquid, peas, onion, Worcestershire sauce, 2
tablespoons parsley, salt and pepper. Bake at 400 degrees. Grease a 2 quart casserole,
pour in beef mixture. In medium bowl, combine potatoes and egg. Spread over beef mix.
Sprinkle with cheese and remaining parsley. Dot with remaining butter. Bake for 20
minutes or until golden brown.

SHEPHERDS PIE
1 lb. hamburger
1/2 medium onion
1 can cream corn
6 potatoes
peas (optional)
Brown hamburger in pan; add onion, minced. Drain off any fat. Place in baking dish and
add 1 can cream-style corn (peas if desired). Peel potatoes; cook and mash. Place
potatoes on top of corn and peas. Bake at 350 degrees for 30 minutes.

SHEPHERDS PIE
1 1/2 lb. ground beef
1 medium onion
1 (3 1/2 oz.) can mushrooms, drained
2 c. mashed potatoes
1/2 tsp. garlic powder
1 large can tomato sauce
1 medium green pepper
2 Tbsp. butter
1/2 tsp. salt
1/2 lb. grated cheese
Brown ground beef, melt butter and saute onion and pepper; add mushrooms. Add dry
ingredients to ground beef and mix with tomato sauce. Add sauteed mixture and let
simmer a few minutes. Place the ground beef mixture in large Pyrex dish, put mashed
potatoes on top, then top with cheese. Bake at 375 degrees about 10 minutes. If desired, a
can of drained English peas can be added between meat mixture and mashed potatoes.

SHEPHERDS' PIE
1 can green beans (French-style)
1 lb. ground beef
4 oz. Cheddar cheese, cubed small
1 c. milk
8 to 10 small to medium potatoes
1 can Durkee dried onions
Brown ground beef; remove excess grease. Simultaneously in a small saucepan, combine
cheese and milk over low heat. Stir until cheese melts completely. Then combine cheese
sauce, green beans (drained) and meat. Spread evenly over bottom of a 13 x 9-inch pan.
Prepare the potatoes; whip, then spread them over the meat. Bake at 375 degrees for 20
to 30 minutes or until potatoes brown. Garnish with Durkee dried onions and serve.

SHEPHERDS' PIE
1 lb. ground beef
1/4 c. onions, chopped
1/2 tsp. salt
1/2 c. celery, chopped
1 can vegetable soup
2 c. mashed potatoes
Cook ground beef, celery and onion. Pour off grease. Stir in soup. Pour into greased
casserole. Spoon potatoes around edge of casserole. Bake at 400 degrees for 25 minutes.
Makes 4 servings.