Wednesday, February 24, 2010

Shepherd's Pie

Here's a good 'ole standby from my college days. I got the recipe from Heather--she used to make it when we were at Ricks College. My family loves it. I love the simplicity of it and the fact that I always have the ingredients on hand. It's a great food storage recipe, especially if you use potato pearls instead of fresh. It makes the perfect amount for our family too--11x7 casserole dish or the equivalent.

1 lb ground beef
1 small onion, diced
1/2 t salt (or more)
lots of fresh ground pepper
1 can green beans, drained
1 can condensed tomato soup
5 medium potatoes, cooked
1/2 c milk
1 egg, beaten
1/2 c cheddar cheese, grated

-Brown meat with onion and salt and pepper. When cooked through, add green beans and tomato soup. Mix well.
-For fresh potatoes, peel, dice, and cook until fork-tender. Drain. Mash with milk and egg.
-For potato pearls--follow directions on can if you're using ones from the cannery--I use 1 c potato pearls and 2 1/4 c boiling water. I still add the beaten egg to this.
-In an 11x7 greased dish, put all of meat mixture in and spread even. Then top with mashed potatoes, spread to cover meat mixture. Top with grated cheese.
-Bake at 350 for 25-30 minutes, uncovered, until bubbly.
-Let rest 10 minutes before serving.

1 comment:

Maryann Taylor said...

My mom made this all the time and when I got married I substituted ceam of mushroom soup for the tomato because Rich doesn't like tomatoes. Well, I have to tell you--it is SOOO
much better with the cream of mushroom. There is no comparison.