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Shepherd's Pie Recipe

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This recipe for Shepherd's Pie is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meat Layer:

2 Lbs very lean ground beef
2 Tbsp Worcestershire Sauce
1 cup oatmeal
1 can (14 oz) diced tomatoes
2 eggs
2 small cans tomato paste
1/2 onion, diced
1/2 green pepper, diced
1/2 tsp salt
1/4 tsp pepper


Vegetable Layer:

16 oz frozen peas and carrots
8 oz frozen corn


Potato Layer:

4 Lbs potatoes, peeled, boiled and diced
1 stick butter
canned milk
salt
white pepper
Directions:
Directions:
Meat Layer: Thoroughly mix all ingredients; then spread evenly in a 9" x 13" pan. Bake at 350ºF for 45 minutes; then broil for a few minutes to brown the top.

Vegetable Layer: Cook vegetables until they are just done; then spread over the meat layer.

Potato Layer: Mash potatoes and butter; then add enough canned milk to make spreadable, but not too thin. Spread over the vegetable layer.

Bake all for about 45 minutes at 350ºF.
If making ahead of time refrigerate. Remove from the refrigerator, let set at room temperature for about 30 minutes, then bake at 350ºF for 1 1/2 hours.

Serve with beef gravy.
Makes 12 (3" square) servings

 

 

 

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