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Shepherd's Pie Recipe

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

Jacqy Lewis Soderberg
Added: Sunday, September 7, 2008


1 T. oil
1 medium onion
1 lb. ground beef
1 tsp. seasoned salt
1 tsp. pepper
1 tsp. paprika
1 tsp. mixed herbs (Italian)
1/2 tsp. garlic powder
2 tsp. beef bouillon
flour and water
4 medium potatoes
1/4 - 1/2 c. milk
2 T. butter
1 small can kernel corn

Heat the oil. Cook chopped onion until transparent. Add beef and brown it. Add all seasonings. Add flour to the meat and fat, (approximately 2 T. to absorb fat) and add a scant cup of water to make a gravy. Simmer for about 10 minutes. Mixture should be fairly thick. Adjust with more water if too thick or make a little paste of flour and water if you need to thicken.
Peel and boil potatoes in salted water for 20 minutes or until soft. Drain and mash with milk and butter.
In a pie plate, casserole dish or square pan, spread meat. Top with a layer of corn. Frost with mashed potatoes. Dot with little cuts of butter, about 1 T.
Bake at 350 for 30 minutes. Put under broiler for 5 minutes if you want it browned.

Personal Notes:
Personal Notes:
Tip: Put meat into casserole for about 20 minutes to set before spreading on the corn and potatoes.
If you want to make it bigger use 2 lbs. hamburger, a 16 oz. can of corn and about 6 potatoes; bake in a 9 x 13 pan.




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