Caroline's Shepard's Pie

SERVINGS: 4-6
TIME: Prep: 50 min. Bake: 35 min.

Ingredients:
1-1/2 pounds ground beef
1 onion diced
2 garlic cloves, pressed
8 oz fresh mushrooms
2 T. Butter
1/4 cup tomato paste
2 cups beef broth
1 T. yellow mustard
1/2 T. Garlic Pepper
2 pounds frozen/fresh broccoli flowerets, cooked but still crisp
8-10 potatoes, peeled and cubed
water
milk
1 cup (4 ounces) shredded cheese of your choice... I used white/mild cheddar...

Directions: In a large skillet saute onion and garlic in 2 tablespoons of butter. Add the mushrooms. Cook and stir for 3 minutes until tender; set side. Brown meat and drain. Add onions, garlic and mushrooms back to meat. Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir mustard, and garlic pepper. Add to meat mixture. Place broccoli into 15-in. x 10-in. x 2-in. baking pan, next pour meat mixture over broccoli; set aside. Cook potatoes in boiling water until tender; drain. Mash with milk. Spoon over meat layer. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly. Sprinkle with shredded cheese and bake until melted...