Cindy's Shepherd Pie

• 1 lb. Colcord Farms Lean Ground Beef - Meat Case
• 1/2 Cup Ian's Dry Whole Grain Bread Crumbs - Aisle 3
• 1 Tbsp. Annie's Naturals Organic Worcestershire Sauce - Aisle 3
• 1/4 Cup Annie's Naturals Barbecue Sauce - Aisle 3
• 1 Tsp. Gold's Horseradish Sauce - Aisle 1 Refrigeration
• Celtic Salt & Black Pepper to taste - Aisle 2
• 1/2 Cup Onion, finely chopped - Produce
• 1/2 Cup Crimini Mushrooms, sliced -Produce
• 1 Red Bell Pepper, diced - Produce
• 1 cup Tree Of Life frozen Peas & Carrots - Freezers
• 2 cups Potatoes, mashed - Produce
• 8oz Horizon Organic Sharp Cheddar Cheese, shredded - Cheese Case
• 1 Tbsp. Olio Beato Organic Olive Oil - Aisle 3

Preheat oven to 400 degrees fahrenheit. In a medium bowl, place beef, bread crumbs, water, Worcestershire sauce, barbecue sauce, horseradish, salt & pepper; mix well until well combined. In a pie pan, press meat mixture over bottom and up the sides to the rim, forming a shell. Bake until meat is brown and firm, about 15 minutes. Saute onion, mushrooms, red pepper, and frozen vegetables in olive oil until tender crisp. Spread mashed potatoes on top of meat. Arrange vegetables around the perimeter of the pan. Spread cheese on the top of mashed potatoes and vegetables and bake until heat thoroughly, and cheese begins to melt, 10-15 minutes.

Makes 5-6 servings