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Shepherds Pie
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| 1 lb | ground beef |
| 1 small | onion, chopped |
| 2 | garlic cloves, minced |
| 1/4 tsp | oregano, dried |
| 1/2 cup | tomato sauce |
| 1 can | mexicorn drained |
| 5 1/2 cups | hot mash potatoes, (made without milk and butter) |
| 2 | eggs,, (lightly beaten) |
| 2 tbls | margarine softened |
| 1 to 2 tbls | inched fresh parsley |
| 1/4 tsp | salt |
| Additional margarine melted |
1. In large skillet, cook beef over med heat until no longer pink; drain and set aside. In same skillet, cook the onion, garlic, and oregano until soft. Stir in tomato sauce, corn, reserved beef. Bring to boil. Reduce heat, simmer uncovered for 10 minutes.
2. Meanwhile, combine mash potatoes eggs, margarine, parsley and salt. Spread half of potato mix onto bottom and sides of greased 9" pie plate. Top with beef mixture and remaining potato mix.
3. Bake at 375 for 20 minutes. Brush with melted margarine. Bake 10 minutes longer until top golden brown.
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