"Hunger is the best sauce in the world."--Cervantes

Shepherd's Pie Recipe

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

Tanya Schiele
Added: Thursday, September 4, 2008


- 2 lbs - ground beef
- 1 - onion
- 1 can - mushrooms - drained
- 1 can - cream of mushroom soup
- 1 can - milk
- 2 cups - frozen corn
- 6 - 8 cups - mashed potatoes - about 6 - 7 potatoes - mashed with milk, butter
- 2 tsp - salt
- 1/4 tsp - pepper
- 1/4 tsp - garlic powder
- 1 tbsp - parsley flakes
- 1/4 tsp - paprika
- 1/4 cup butter - in cubes

Preheat oven 350 F

- in a large frying pan, or electric frying pan brown the beef, onion, mushrooms salt and pepper to taste
- drain off fat
- mix soup, milk, spices together
- add soup mix, corn to beef
- bring to a boil, reduce heat, simmer 5 - 10 minutes, till sauce is reduced, slightly thickened
- meanwhile cook and mash potatoes, or use leftover
- in a large casserole put beef mixture, cover with mashed potatoes
- dot with cubed butter
- bake for 25 - 30 minutes
- serve with a salad

Personal Notes:
Personal Notes:
This classic has many different versions, this is the one my family loves.




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