"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Shepherds Pie Recipe

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This recipe for Shepherds Pie, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Lee ogungbade
Added: Friday, November 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 lbs. lean ground beef
1 tbsp. butter
1-1/4 cups chopped onion
1 (16oz) jar Old El Paso Thick n' Chunky Salsa (spicy sauce)
1 (16oz) can Bush's Chilli Beans
1 (16oz) bag Birds Eye frozen corn, thawed
1/2 cup catsup
1 tsp. garlic granules
1-1/2 tsps. salt
1 tsp. Black pepper
Mashed potatoes (enough to cover a 13x9 baking dish)
1 cup shredded cheddar cheese

Directions:
Directions:
Melt butter in a large skillet; saute onion until tender. Add ground beef and cook about 5 minutes until well done; drain excess fat if desired. Add remaining ingredients and simmer another 5 minutes. Pour into a 13x9 baking dish and then top with the mashed potatoes. Sprinkle cheese over the top and bake at 350 degrees for 20-25 minutes until cheese melts and is bubbly

Number Of Servings:
Number Of Servings:
Approximately 10
Preparation Time:
Preparation Time:
About 30 minutes
Personal Notes:
Personal Notes:
This is good for a family meal or church luncheon. If you don't like it spicy, use the mild Salsa

 

 

 

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