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Garlic Shepard’s pie  Recipe

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This recipe for Garlic Shepard’s pie , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather (Crabbe) Delacruz
Added: Friday, April 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef
1 onion chopped
1-2 cans Mexican style
diced tomatoes un-drained
1 lb mixed frozen vegetables
2 small cans mushrooms
1 tsp basil
1 12 oz can beef gravy
2 tbsp tapatio (I like spicy food and this ingredient makes the dish very spicy)
2 packages prepared garlic mashed potatoes (I use Betty Crocker)

Directions:
Directions:
Cook beef and onion. Then stir in veggies (carrots, green beans, and lima) mushrooms, tomatoes, gravy, tapatio and basil. Heat to boiling, cover and simmer 15 minutes. Cook potatoes according to directions on package. Pour beef mixture into a casserole pan, spoon droplets of potatoes onto mixture around the edge of pan. Bake uncovered 25-30 minutes at 350. However be careful with the tapatio if you don't like spicy food.

 

 

 

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