Monday, October 13, 2008

Shepherd's Pie

Shepherd’s Pie (Making 2 at one time)

1 ½ lbs. ground beef, browned (I browned 3 lbs. together and then measured it evenly into the two pie pans)
15 – oz. can tomato sauce per pie
2 cups frozen peas per pie
6 serving batch of dried potato flakes per pie (made according to box directions and then added more potato flakes, more butter, and more milk until they looked just like homemade)

Combine each pie’s worth of ground beef with a can of tomato sauce and pour each in the bottom of two pie pans.
Sprinkle frozen peas over the meat mixtures and cover with mashed potatoes. Press pats of butter into the top of the potatoes and sprinkle generously with paprika. Slide in the oven and bake at 350 for 30 minutes.

These two generous pies fed three families and there wasn’t a bite left! Some of the kids were coming back for second and third servings!

Based on this lovely recipe from Gooseberry Patch’s “Recipes for Comfort”:

Shepherd’s Pie (one pan worth)

1 ½ lbs. ground beef, browned
15 oz. can tomato sauce
15 ¼ oz. can peas
4 c. potatoes, peeled, cooked and mashed
2 T. butter, sliced
1 T. paprika

Combine ground beef with tomato sauce. Place in a 2-quart casserole dish. Layer on peas, then top with potatoes. Dot with butter and sprinkle with paprika. Bake at 325 degrees F. for 30 to 45 minutes or until heated through. Makes 4 servings.

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