Main Dishes |
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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.
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.
