Tuesday, September 6, 2011

Shepard's Pie...my version

1 Lb. ground beef, browned and drained
1 small onion, dice
2 Tbsp. flour
1 Tbsp. ketcup
1 beef bouillon cube
3/4 cup water
frozen peas
frozen corn
1/4 cup worcestershire sauce
5 large potatoes
1 Tbsp butter
1/2 cup milk
1/2 cup shredded cheddar cheese

Peel potatoes and cube. Boil in salted water until soft. Drain, mash with milk and butter. Set aside. In the meantime, brown burger and drain. Add the next 8 ingredients. The amount of peas and corn is up to your taste. I also like to add some carrots. You could also add a can of drained, cooked carrots. Allow ingredients to simmer for 10-15 minutes. If mixture is too thick, add additional water and a dash more of worcestershire sauce. Spread potatoes on top of meat mixture and sprinkle with cheese. Bake at 350 for 25 minutes or until it just begins to bubble. Serve.

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