Shepherd's Pie
Source of Recipe
Recipe courtesy Red Lion Pub, Chicago, Il
Recipe Introduction
Recipe Summary
Prep Time: 25 minutesCook Time: 45 minutes
Yield: 4 servings
List of Ingredients
Shepherd's Pie
1 pound freshly ground beef, 80 to 20 percent beef to fat
1 onion, chopped
1/2 pound mushrooms, sliced
1/2 teaspoon garlic powder
1 (12 ounce) can cream of mushroom soup
1 small can red peppers diced and drained
1/2 cup fresh frozen green beans
4 cups mashed potatoes
Salt and pepper
Recipe
Saute ground beef with diced onions and sliced mushrooms. Do not drain
meat, onions or mushrooms. Add the garlic powder to the undiluted cream of
mushroom soup and stir well. Add soup mixture to the meat, mushrooms, and
onions in pan, and add the chopped red peppers, stirring until thoroughly
mixed--juices will hold it together.
Preheat oven to 375 degrees Fahrenheit.
Into individual crocks or bowls, spread the frozen green beans on bottom
of each crock (green peas may be substituted). Fill crocks with meat
mixture. Top each crock with 1 cup of mashed potatoes, in a big dollop or
piped through a pastry bag to make them more elegant. Bake until potatoes
are crisp and slightly browned, about 20 to 25 minutes.
Note: The shepherd's pies may be stored, unbaked and covered, for up to 3
days, in the refrigerator.
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