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Green bean shepards pie Recipe

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This recipe for Green bean shepards pie, by , is from The Murray Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Murray


1 lb hamburger browned and drained
1 onion chopped
1 can condensensed tomato soup (or 2 depending on the sauciness you like) I use 2 cans
Salt and pepper
1/4 soup can of milk (more soup add more milk)
2 cans cut green beans

3 russet potatoes
1//4 cup milk
1 egg

1/2 cup greated mild cheddar cheese

Brown the hamburger scrambling it as it Browns. Drain and add the chopped onion cook until they are clear and tender. Salt and pepper to taste add the can of tomato soup and milk to skillet. Stir in 2 drained cans of green beans

While the hamburger is cooking three russet potatos should be prepared for mashing.
Peel, chop into 1/2 inch squares and place in sauce pan of salted water. Bring to a boil for 20 minutes or until fork tender.
Mash to potatoes adding the milk, butter and egg stir completely.

Put the hamburger into a casserole dish top with drops of butter. Now spoon mashed potatoes around edges of pan leaving center free of potatoes.

Sprinkle the grated cheese on top of the potatoes and bake uncovered 30 minutes at 350 degrees

Personal Notes:
Personal Notes:
We ate this a lot some like the tomato and green bean flavor together.
Feeds 4




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