Shepherd’s Pie

Meat:

2 pounds ground beef
4 eggs
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon pepper
2 tablespoons ketchup

Potato Mixture:

10 potatoes, peeled and cut into chunks
½ cup (1 stick) margarine
¼ cup non-dairy creamer
1 teaspoon salt
1 teaspoon paprika

Mushroom Mixture (optional):

1 pound mushrooms, sliced
2 teaspoons oil

Onion Topping (optional):

2 onions, sliced
2 tablespoons oil
½ teaspoon sugar

Preheat oven to 350 degrees.  Mix together all the ingredients in the meat mixture and layer across the bottom of a 9×13-inch pan.  If using mushrooms, sauté mushrooms in oil and spread across meat mixture.  In the meantime, place potatoes in a pot and cover with water.  Bring to a boil and reduce heat.  Simmer until potatoes are soft – about 20 to 30 minutes.  Drain and mash with margarine, non-dairy creamer and salt.  Spread potatoes atop meat and mushroom mixture and sprinkle with paprika. If using onion, sauté onions over low to medium heat until lightly browned – about 10 minutes.  Add sugar and sauté 5 minutes more.  Spread across the top of the potatoes.  Bake, uncovered for 1-1/2 hours.