2 medium yellow onions, chopped
2 clove garlic, minced
5-6 mushrooms, sliced
olive oil
parsley, pepper and salt to taste
2 tsp Worcestershire Sauce (5 ml)
2 packages Oxo brand bouillon or equivalent
3/4 cup breadcrumbs (40 gm)
1 egg
5-6 white potatoes boiled and mashed with a little butter and milk (save water to make gravy)
Peel potatoes and put on to boil. Sauté beef, onions, garlic and mushrooms in
a little oil. Drain excess fats when cooked and stir in
seasonings and beef bouillon powder. Add the breadcrumbs, egg and mix well before
spreading into a casserole. Add a little of the water from the potatoes to
ensure moistness. Mash the potatoes with butter and milk.
Top with mashed potato and finish the top as desired. I like to use a small kitchen knife to get a rough finish that turns out slightly crispy. Spritz with a little olive oil before baking to get a crispier, more golden-brown topping.
Bake in 350°F or 180°C oven until the top
starts to brown (about 35 minutes) I often finish using the
broiler for extra color if needed.
Serve with gravy and desired vegetable.