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SHEPHERD PIE 
1 1/2 lbs. ground beef
3/4 lb. ground pork
1 lg. onion, finely chopped
1 c. celery, finely chopped
1/4 oz. dried mushrooms, chopped & soaked in glass of water
4 med. potatoes, quartered & sliced thin
4 lg. carrots, sliced thin
2 med. turnips, sliced thin
4 c. assorted frozen mixed vegetables (broccoli, cauliflower, zucchini, carrots, chopped small)
2 c. cabbage, chopped sm.
3 tbsp. Worcestershire sauce
3 tbsp. dried parsley flakes
2 tsp. paprika
Salt & pepper to taste
1 (10 oz.) can beef consomme or broth
4 frozen pie crusts
1 1/2 lbs. Cheddar cheese, sliced or shredded

In 6 quart covered pan saute meat, onion and celery. Add mushrooms with water, vegetables and seasonings. Simmer covered for about 1 1/2 hours. If additional liquid is needed, add beef consomme or water. Bake pie crusts as needed. Add hot mixture and cover with cheese. Bake until cheese is melted. Freeze remaining mixture to heat and put in baked pie shells at a later date.
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