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Main Dishes

Shepherd's Pie - 1998
​Recipe courtesy of Debbie Seale

INGREDIENTS
​2 9-inch  pie shells (deep)
1 pound  ground beef
1 medium  onion
¼ bell pepper -- diced
2 garlic cloves -- crushed
3 tablespoons  Worcestershire sauce
2 large  potatoes -- cubed
1 packet  brown gravy mix
½ cup  carrots -- diced
½ cup  peas
½ cup  corn
3 cups  water
1 cup  cheddar cheese -- shredded

​PREPARATION
Parboil potatoes. Fry ground meat, adding Worcestershire sauce, salt and pepper. Strain meat in colander; retain enough juice for frying onion, bell pepper and garlic until tender. Add meat to onions, add packet (can) of brown gravy, water, and vegetables.  Cook mixture until almost all gravy is absorbed.  Add potatoes. Pour mixture into pie shell, add grated cheese to top of meat.  Put second pie shell on top.  Slit shell 3-4 times. Bake for 20-30 minutes at 350 degrees.

 Can also use one can of gravy mix. Vegetable amount is an estimate.  Use desired amount.

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  • Home
  • Breakfast
  • Breads
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  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking