Shepherds Pie Pattys

• 1 egg
• 1/3 cup dry bread crumbs
• 1 tbs. Worcestershire sauce
• 2 tsp. Dijon mustard
• 1 1/2 cups beef stock
• 1/2 tsp each salt and pepper
• 1 lb. Lean ground beef
• 2 tsp. Vegetable oil
• 1 tbsp cornstarch
• 2 cups frozen mixed peas and pearl onions.

In bowl, whisk together egg, bread crumbs. 2 tsp. Of the Worcestershire sauce, half of the mustard. � cup of the stock, salt and pepper, mix in beef. Shape into eight � inch thick patties.

In skillet, heat oil over medium heat. Fry patties, turning once, until cooked through. Transfer patties to plate. Cover and keep warm.

Drain fat from skillet. Whisk remaining stock, mustard, Worcestershire sauce and cornstarch. Add to pan. Add peas and onions. Simmer, stirring often, until thickened. 2 minutes. Spoon over patties.