"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Todd
Added: Tuesday, March 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. red potatoes, cut into chunks
3 large garlic cloves, peeled
3/4 cup sour cream
1/2 cup shredded sharp cheddar cheese
1 lb. ground beef
2 Tbsp. flour
4 cups frozen mixed vegetables (broccoli, peas, carrots, peppers) thawed
3/4 cup beef broth
2 Tbsp. ketchup

Directions:
Directions:
Cover potatoes and garlic with water in large saucepan. Bring to a boil on high heat. Reduce to low heat and simmer 20 minutes or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency and stir in 1/4 cup of the cheddar cheese. Preheat oven to 375F. Brown meat in large skillet. Stir in flour and cook 1 minute. Add vegetables, broth, and ketchup; cook for 5 more minutes. Spoon meat mixture into 8 inch square baking dish. Cover with mashed potatoes and bake 18 minutes at 375F. Sprinkle with remaining cheese and bake until cheese is melted.

 

 

 

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