Shepherd's Pie

Early in my marriage I discovered that this dish is one of my father-in-law's favorites. I like making it because it is easy and my kids like it. Leftovers are delicious too! I hope you try it soon.

Shepherd's Pie

8 small russet potatoes, peeled and quartered
4 Tbs. butter
1/2 cup milk
1 lb. ground beef
1 can corn, drained
1 can green beans, drained
1 can tomato soup
2 cups freshly shredded cheddar cheese
1 tsp dried parsley flakes

Set the oven at 350 degrees.

Place the potatoes in water that covers them. Bring to boiling, cover pan for 10 to 15 minutes until fork tender.

While potatoes are cooking, brown ground beef and salt and pepper to taste. Drain. Add tomato soup, corn and green beans. Pour in a casserole dish.

Place hot potatoes in large bowl, add milk and butter and salt and pepper to taste. Mash the potatoes with a hand held potato masher or hand held beaters until creamy. Spoon mashed potatoes over beef/vegetable mix. Sprinkle cheddar cheese and dried parsley on top.

Bake for 30 minutes or until bubbly. Enjoy! Printable recipe

Peel and quarter potatoes. Boil them until fork tender.
Brown ground beef, add drained vegetables and a can of tomato soup.
Your mixture should look like this before you put it in your casserole dish. You may need to add more tomato soup.

Cover meat and veggies with mashed potatoes and shredded cheese.

Delish. Enjoy your Shepherd's Pie.




0 Response to "Shepherd's Pie"

Post a Comment

Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...
powered by Blogger | WordPress by Newwpthemes | Converted by BloggerTheme