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Shepherd's Pie With Three Peppers

potatoes, beef - ground

2 pounds potatoes
3 tablespoons vegetable oil
2 onions; chopped
1 clove garlic; minced
1 cup sliced mushrooms
1 pound ground beef
1/2 cup beef stock
1 tablespoon tomato paste
1 tablespoon horseradish
1 teaspoon dry mustard
1/2 teaspoon thyme
salt and pepper
1-1/2 cups diced sweet red; green and yellow peppers
1/3 cup hot milk
2 eggs; separated
1 cup shredded Cheddar cheese
nutmeg

Peel and halve potatoes. In pan of lightly salted boiling water, cook potatoes until tender; drain well. Meanwhile, in skillet, heat 2 tablespoon of the oil over medium heat; cook onions and garlic for 5 minutes or until softened. Add mushrooms; cook for 2 to 3 minutes or until mushrooms are golden. Transfer to greased 8-cup shallow baking dish and set aside. In same skillet, cook beef over medium-high heat, breaking up any large pieces with wooden spoon, for about 5 minutes or until evenly browned. Drain off fat and add meat to mushroom mixture. In same skillet, bring stock and tomato paste to boil, stirring constantly. Remove from heat. Stir in horseradish, mustard, thyme, 1/2 teaspoon salt and pinch of pepper; add to meat mixture, mixing well. In clean skillet, heat remaining oil over medium heat; cook peppers for 2 to 3 minutes or until tender . Sprinkle over meat mixture. Mash potatoes. Blend in hot milk, egg yolks, cheese, 1 teaspoon salt, and pepper and nutmeg to taste. Beat egg whites until stiff peaks form; fold into potato mixture. Spoon evenly over meat mixture. Bake in 425°F oven for 15 minutes. Reduce heat to 350°F and bake for 20 minutes longer or until meat is bubbly and top golden.

Contributor: Canadian Living - May, 1984

Yield: 4 to 6 servings

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