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Shepherd’s Pie

1 tablespoon vegetable oil   
1 medium-size onion, chopped       
1 pound ground beef (lean)   
1 teaspoon basil, dried       
1/2 pound green beans (fresh), steamed until tender   
1 cup canned tomatoes (garlic flavored), chopped
2 medium-size potatoes, cooked until tender
1 egg, beaten
1/2 cup water

Heat oil in large skillet and sauté onion until golden.  Add beef and basil and cook until browned.  Stir in green beans and tomatoes, then turn mixture into casserole.  Preheat oven to 350°.  Mash potatoes together with egg and water; spoon evenly over meat mixture and bake for 15 minutes. 

Contributed by Down Home Cooking from Hocking County (Ohio)

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