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Poté Chinoise (Sheppard's Pie) Recipe

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This recipe for Poté Chinoise (Sheppard's Pie), by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Standridge
Added: Saturday, July 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 - 1 1/2 lbs. hamburger
1 chopped onion
Salt and pepper to taste
Worcestershire sauce
1 can cream corn
5 or 6 potatoes, peeled
1 egg

Directions:
Directions:
Brown the hamburger and onions. Put in a colander, drain and rinse with hot water until water runs clear.
Turn into a 2 qt. casserole. Add salt, pepper, and Worcestershire sauce to taste. Spread corn over the meat. Cook and mash potatoes. Spread over the top. Beat the egg, lightly, spread over the potatoes. Bake at 350 degrees, until golden and bubbly.

Personal Notes:
Personal Notes:
This recipe came from Maurice Castonguay's mother.

 

 

 

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