Shepherd’s Pie

INGREDIENTS:

1 1/2 lbs. ground beef
1 sm. onion, chopped
2 c. mashed potatoes, prepared
1 c. shredded Cheddar cheese

DIRECTIONS:

Prepare mashed potatoes as you normally would. Brown ground beef in a skillet and drain off grease. Onion may be added and cooked along with ground beef. Place beef and onion into a casserole dish and spread evenly.

Shepherd’s Pie

INGREDIENTS:

1/4 c. butter
1/4 c. flour
2 (10 1/2 oz.) cans condensed chicken broth
1 c. water
1/2 – 1 tsp. salt
2 c. cooked carrot slices
1 c. frozen peas
1-2 c. cooked sm. white onion (optional)
3 c. diced cooked lamb or beef
2 1/2 c. well-seasoned mashed potatoes

DIRECTIONS:

Melt butter in saucepan; stir in flour. Gradually stir in chicken broth, water, and salt. Cook over low heat, stirring until sauce bubbles and thickens. Add carrots, peas, onions, and lamb. Pour into a shallow 2 quart casserole. Spoon mashed potatoes around outer edge of casserole (or can use a pastry bag with a large star tip to pipe rosettes of potatoes around the edge of the casserole). Bake at 375-400 degrees for 15-20 minutes or until potatoes are lightly browned and crusty. Serves 6.

Shepherd’s Pie

INGREDIENTS:

1 lb. ground beef
1/4 c. chopped onion
1/4 c. chopped green peppers
1 can vegetable soup
1/4 tsp. salt
Dash of thyme

DIRECTIONS:

Brown beef, onions, peppers until tender. Cooking slowly, stir in soup, salt and thyme. Preheat oven to 425 degrees. Place mashed potatoes in mounds around edge of casserole. Spread in beef hash. Bake, uncovered 15 minutes.