"The belly rules the mind."--Spanish Proverb

Shepard's Pie Recipe

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This recipe for Shepard's Pie, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Scott, Toddler Room, CDL
Added: Sunday, January 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 medium uncooked red potatoes peeled and quartered
5 tsp olive oil divided
1/4 evaporated milk
3/4 cup mozzarella cheese
1/8 pepper
1/2 cup onion chopped
1lb uncooked ground turkey
Corn, green beans, carrots (1/2 small bags)
2 cans canned tomatoes
6 oz canned tomato paste

Directions:
Directions:
Preheat oven to 375. Coat an 8 1/2 by 11 baking dish with cooking spray. Cook potatoes until tender, add 2 teaspoons of oil, milk, 1/4 cup of cheese, salt, pepper to taste. Mash until fluffy.
In skillet heat onion & turkey. Cook until brown, drain off oil. Add tomatoes, tomato paste and black pepper to taste and bring to a boil. Spoon turkey mixture into baking dish, then veggie mixture and last the potato mixture. Make sure the potatoes are on top. Sprinkle cheese on top and bake for 30 minutes. Let stand 5 minutes before slicing into about 8 pieces.

 

 

 

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