Shepherd's Pie by Bruce

Cabbage Mixture Base
1 Tablespoon of butter or margarine
2 cloves of garlic, crushed or 1 teaspoon of minced garlic from a jar
1/2 medium onion, chopped
1/2 cup diced celery
3/4 - 1 lb ground beef
4 - 5 cups of shredded green cabbage (about 1/2 of a medium head)
1/2 chopped green pepper
OPTIONAL: 1 Tablespoon of Worcestershire Sauce or 2 Tablespoons of Hot
Sauce
4 oz (2 cups) of shredded cheddar cheese divided
1st measure = 2 oz (1 cup)
2nd measure = remainder

Mashed Potato Topping Mixture
6 servings of instant mashed potatoes prepared by package directions
1 Tablespoon parsley flakes
3 Tablespoons grated Parmesan cheese

In a large heavy frying pan with a lid or Dutch oven, saute the garlic,
onions and celery in the butter/margarine until tender crisp. Add the
ground beef and green pepper then simmer until meat is browned. Add
shredded cabbage, stir and cover. Simmer cabbage mixture for 15 minutes
stirring about every 4 minutes. Turn off heat, stir in hot OR
Worcestershire sauce if using, then transfer mixture to a 10 x 8 inch
glass baking dish. Top evenly with the 2 ozs. 1st measure of cheddar
cheese and set to the side.
Preheat the oven to 375A F. Prepare the 6 servings of instant mashed
potatoes and then sir in the parsley flakes and Parmesan cheese. Evenly
spread the mashed potato mixture over the cabbage mixture and place
uncovered in the oven for 25 - 35 minutes or until potato mixture begins
to brown. Turn off oven, evenly sprinkle remaining cheddar cheese 2nd
measure over the top then return the dish to the turned off oven for 2
minutes to melt cheese. Remove from oven and serve hot. Yields 4 - 6
servings.

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