Jacob's Pie (A Different Spin on Shepherd's Pie) |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This is a hearty one-dish meal you can throw together in minutes. My family has been making it this way since I was a kid and we've always called it Jacob's Pie. Shepherd's Pie (I later learned), contains cooked tomatoes which is something we were never too crazy about as kids. I hope it reminds you of home as much as it does me! Ingredients:
1 -1 1/2 lb ground beef |
1/4 cup chopped onion |
1 garlic clove, crushed |
1 (10 3/4 ounce) can cream of mushroom soup |
2 (14 1/2 ounce) cans green beans, drained (you can substitute corn for all or part if you prefer) |
4 -6 cups mashed potatoes, prepared the way you like them |
4 slices cheese (we prefer american cheese with this dish) |
Directions:
1. Saute the ground beef garlic and onions together in a deep iron skillet until the beef is no longer pink in the middle. You can add any other seasonings to suit your taste - I like to use salt, pepper and Worcestershire sauce. (Note: If you don't have an iron skillet, use a regular skillet to cook the meat and then assemble in a casserole dish).
2. Drain ground beef mixture.
3. Return ground beef to the skillet (or casserole dish), and arrange in a layer to cover the bottom.
4. Spread condensed cream of mushroom soup in a layer over the ground beef.
5. Arrange drained green beans/veggies in a layer over the soup.
6. Spread mashed potatoes in a layer over the veggies.
7. Top with cheese slices.
8. Place skillet/casserole dish on center rack in the oven at 350 degrees for 15-20 min or until cheese is melted with slightly browned edges.
9. Serve with warm dinner rolls.
|
|