 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
I was never too fond of Shepherd's Pie until I tried this recipe. Have been making it ever since. I especially like that there is quite a bit of sauce in the meat mixture. You can add more or scale back a bit if there is too much sauce. Ingredients:
1 onion, finely chopped |
1 1/2 lbs ground beef |
1/2 small green pepper, chopped |
1 stalk celery, chopped |
1 cup frozen mixed vegetables |
2 1/2 cups hot water |
2 1/2 teaspoons beef bouillon |
3 tablespoons tomato sauce |
4 1/2 teaspoons worcestershire sauce |
2 teaspoons spices (oregano, basil, garlic) |
salt & pepper |
1 tablespoon cornstarch |
cooked potato |
milk |
butter |
paprika |
Directions:
1. Brown beef; drain and run under hot water to get rid of excess fat, then add back to pan.
2. Add onion, green pepper, and celery.
3. Saute 5 minute.
4. Add mixed vegetables.
5. Stir together water, beef bouillon, tomato sauce, Worcestershire sauce, mixed spices, salt, pepper, and cornstarch.
6. Pour 2 cups of this into meat mixture.
7. Cover and simmer 30 minute.
8. Meanwhile, cook potatoes.
9. When done add butter, salt, pepper, milk, and a little paprika.
10. Mash together to make a creamy potato.
11. Pour remaining sauce into meat mixture.
12. Cook for 12 minute.
13. or until thickened.
14. Add a LITTLE more cornstarch/water combo if needed.
15. Put meat mixture into a casserole dish.
16. Top with creamed potatoes.
17. Sprinkle with paprika.
18. Bake at 375F until potatoes are golden on top- approx.45 minute.
|
|