Monday, February 8, 2010

Shepherd's Pie

This recipe is tasty as well as easy! You can freeze it, make it for a friend that had a baby, or feed it to your toddler. It is a cinch to throw together and I'll guarantee you have most of the ingredients on hand!

Shepherd's Pie
1 pound ground meat (beef, venison, turkey, chicken, whatever!)
1 medium onion, chopped up (optional)
1 can cream of chicken soup
3/4 c. Miracle Whip
1 t. salt
1/4. t. pepper, onion powder, and garlic powder
1 can each of corn, green beans, carrots, all drained well!
handful of frozen peas (optional)
2-3 cups mashed potatoes, instant works well
sprinkle of cheddar cheese

Brown the meat and onion together until the meat is no longer pink and the onions are soft. Stir in the soup, Miracle Whip, and seasonings. Gently stir in the vegetables. Put the mixture into a 3 quart casserole dish or 9x13 or Pampered Chef Deep Dish Baker. Use whatever floats your boat. :) Cover with mashed potatoes and sprinkle with cheese. Bake at 350 for 35 minutes. Serve with a side of garlic bread and a salad if desired!

1 comment:

  1. We love Shepherd's pie. Did you know that it's only Shepherd's pie when made with lamb, and it's Cottage pie when made with beef? Either way, it's delicious, and an easy place to sneak in more veggies! I frequently use half sweet potatoes in the crust, and pureed veggies in the gravy. Extra nutrition never hurts anyone. :)