Marian C Brown posted 01-18-99
SHEPHERD'S HASH BROWN PIE
1 Tbsp. vegetable oil
1 onion, diced
1-1/2 pounds lean ground beef
1 tsp. Worchestershire sauce
2 cloves garlic, minced
1 Tbsp. chili powder
1 tsp. dried oregano or basil
1/2 tsp. dried majoram (optional)
1/2 tsp. EACH salt and pepper
1 can (19 oz./540 ml) canned tomatoes, chopped
1-1/2 cups frozen mixed vegetables
TOPPING:
3-1/2 cups frozen hash brown potatoes
1 cup shredded sharp cheddar cheese (orange)
1 tsp. (or to taste) Mrs. Dash seasoning mix
1 egg, beaten
Grease a 2-1/2 quart casserole dish.
In a skillet, heat oil over medium heat; cook onion about 3 minutes. Add beef, breaking into small pieces. When meat is half cooked; add seasonings and cook until no longer pink. Drain.
Return meat to skillet. Add tomatoes; bring to a boil.** Reduce heat and simmer for about 15 minutes or until
thickened. Stir in vegetables. Spoon into prepared dish.
May be prepared to this point early in the day of serving, cover and refrigerate; let stand at room temperature for
30 minutes.
Toss together topping ingredients and spoon evenly over meat mixture.
Preheat oven to 400 degrees and bake for 30 minutes. Broil a few minutes until topping is golden.
SERVES 5 to 6
**After you have tried this recipe you might like to have a slighly thicker sauce, stir in a bit of instant blending flour at this point (about 1/2 to 1 tsp.).