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Shepherd's Pie With Garlic Mashed Potatoes

potatoes, beef - ground

2 tablespoons vegetable oil
1 onion; chopped
2 cloves garlic; chopped
1 stalk celery; chopped
1 sweet red pepper; chopped
1 carrot; chopped
3 cups sliced mushrooms (1/2 pound)
1-1/2 pound ground beef
1/2 cup chili sauce
1/2 cup ketchup
salt and pepper
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2 pounds potatoes (about 4 large)
2 tablespoons butter
4 cloves garlic; finely chopped
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika

In skillet, heat oil over medium heat; cook onion and garlic for 2 to 3 minutes or until tender but not browned. Add celery, red pepper, carrot and mushrooms; cook for 7 minutes or until all liquid has evaporated. Add beef, breaking up with spoon; cook over medium-high heat for 7 to 10 minutes or until lightly browned. Drain off fat. Add chili sauce and ketchup; bring to boil. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper to taste. Transfer to 11-x 7- inch baking dish; set aside. Topping: Peel and cut potatoes into 2-inch pieces. In saucepan of boiling salted water, cook potatoes for about 20 minutes or until tender. In skillet, melt butter over low heat; cook garlic for 5 minutes or until fragrant and tender but not browned. Set aside. Heat milk to boiling. Drain potatoes and mash with milk, garlic mixture, salt and pepper. Spread or pipe over meat mixture; sprinkle with paprika. Bake in 350°F oven for 30 to 40 minutes or until filling is bubbly and top is golden

Contributor: Canadian Living - November, 1991

Yield: 6 servings

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