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Shepherd's Pie Recipe

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

Linda Elkins


2 pounds potatoes
2 T. butter
1/4 c. milk
3 med. onions
1 pound lean ground beef
1 (10 oz.) pkg. frozen green peas thawed
1 (10 oz.) pkg. frozen corn kernels
1 T. paprika
1 pinch dried sage
1 pinch salt
1 pinch ground black pepper

Boil potatoes until tender. mash with milk and 2 T. butter. Season with nutmeg, salt and pepper. Set aside.
Saute the onions with the paprika. Add the ground beef and sage, cook until meat is browned.
In a sauce pan, blanch frozen vegetables for 5 minutes in boiling water. Drain.
Spread a thin layer of potatoes in the casserole dish. Add half the peas and corn, then the ground beef and then the rest of the peas and corn. Top with mashed potatoes.
Dot top with flakes of butter, nutmeg, paprika, salt and pepper. Bake at 400 for 40 to 50 minutes, or until golden brown.




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