Shepherds pie patties
Instructions:
- In bowl, whisk together egg, bread crumbs, 2 tsp of the Worcestershire sauce, half of the mustard, 1⁄4 cup of the stock, salt and pepper; mix in beef. Shape into eight 1⁄2-inch thick patties.
- In skillet, heat oil over medium heat; fry patties, turning once, until digital rapid-read thermometer inserted horizontally into patty reads 160°F, about 10 minutes. Transfer to plate; cover and keep warm. Drain off any fat in pan.
- Whisk together remaining stock, mustard and Worcestershire sauce, and cornstarch; add to pan. Add peas and onions; simmer, stirring often, until thickened, about 2 minutes. Spoon over patties.