April 16, 2012

shepherd's pie

Howdy people.

I pinned a shepherd's pie a few weeks ago from Cambell's Kitchen. I know shepherd's pie is a pretty easy thing to make, but I thought I would try something different.

I made some changes to the recipe, like using real potatoes instead of instant. Instant potatoes freak me out - no idea why. They just do.

Cambell's Kitchen - Shepherd's Pie (with additions)

1 pound ground beef                                                              1 medium onion, chopped (about 1/2 cup)
1 tbsp ketchup                                                                       1/8 tsp ground black pepper
1 cup frozen peas and carrots                                                1 cup milk
 2 tbsp butter                                                                          4 lg potatoes, boiled & mashed
1 can Campbell's®  Cream of Mushroom Soup                   
1 1/2 cups shredded Cheddar cheese (optional)
  • Heat the oven to 400°F.
  • Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.
  • Stir the soup, ketchup, black pepper and peas and carrots in the skillet.  Spoon the beef mixture into a 9-inch pie plate.
  • Stir 1/2 cup shredded cheese into already prepared mashed potatoes; Spoon over the beef mixture.
  • Bake for 15 minutes or until the potatoes are lightly browned. Add remaining cheese to top of dish, bake 10 minutes. Broil until cheese is browned.
 That's it. Serve and enjoy.
Any shepherd's pie recipes you guys recommend?

Linking to:
HOH #96

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