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Sunday, August 29, 2010

Shepherd's Pie

    Apparently shepherds' pie goes back to at least 1885. Overseas, it can be any dish with a potato topping and is also referred to as a cottage pie.
    I based this creation on a Taste Of Homes recipe I found in one of those little cookbooks they gave away at a cooking school that work sponsored a few years back. The original recipe calls for 1 can Stokes Green Chile Sauce with Pork. Since it was free sample, we tried it and really liked it. However, since then I have modified it - go figure. It's one of those, brown some meat, throw things in a dish and bake meals. Really, I use it for using up leftover mashed potatoes if the need arises since I seem to usually have hamburger on hand.

Shepherd's Pie
1 lb. ground beef
1 garlic clove, minced
1 medium onion, chopped
1 can creamed soup (mushroom, chicken, or cheese)
2 T. green chilies, minced
4-5 cups mashed potatoes
1 t. paprika
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper

Preparation -  Preheat oven to 350.
Brown ground beef for about 5 minutes, then add onion and garlic. Cook until meat is no longer pink. Drain excess fat. Add creamed soup, chilies, and spices.

Spray pie pan with cooking spray. Spread beef mixture on bottom of pie pan. Top with mashed potatoes. Bake 35-45 minutes in oven until top of potatoes are browned and bubbly. (You may want to put cookie sheet under pie to catch overflow). 

Let cool for at least 15-20 minutes before trying to scoop out (if too hot it'll slide apart). Reheats well. Makes 6 servings.
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