Shepherd's Pie with Rice Topping

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  • 2 teaspoon(s) vegetable oil
  • 2 carrots diced
  • 1 onion chopped
  • 1 pound(s) lean ground beef
  • 2/3 cup(s) beef stock
  • 1 tablespoon(s) tomato paste
  • 1 tablespoon(s) worchestershire sauce
  • salt
  • pepper
  • 3/4 cup(s) green peas fresh or frozen
  • 3 cup(s) rice cooked
  • 1 egg beaten
  • 1 cup(s) cheddar cheese shredded
  • 1/2 cup(s) sour cream


  1. In ovenproof 10-inch(25 cm) skillet, heat oil over medium heat. Cook carrots and onion for 3 minutes. Add beef, and cook for about 5 minutes or until browned. Drain off fat. Stir in stock, tomato paste, worcestershire sauce and salt and pepper to taste. Cook for 5 minutes, uncovered, stirring occasionally. Add peas, cook for 1 more minute. Spread evenly in pan. stir together cooked rice, egg, cheese and sour cream. Spread evenly over meat. Broil for 7 minutes or until rice is heated through.
July 2011

This recipe is a personal recipe added by kitkatqt and has not been tested or endorsed by MyRecipes.

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