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Shepherds Pie Recipe

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This recipe for Shepherds Pie, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gil and Jeanne Slater

Category:
Category:

Ingredients:  
Ingredients:  
3# ground beef
1 can cream of mushroom soup (original)
1 package Liptons onion soup mix
3# - potatoes
pound cheddar cheese grated
1 package frozen corn
Salt and Pepper
Butter
Milk

Directions:
Directions:
1) Brown the beef in a large pan, adding pepper to taste. Once the meat is nicely browned, pull to the side of the pan. Add the mushroom soup and onion soup mix to the exposed fat and mix thoroughly. Then mix into the meat mixture. At this point taste , and add salt and pepper if needed.
2) Peel and slice potatoes and cook in salted boiling water til easily pierced with a sharp knife. Drain and return to the pan. Add butter, milk and salt and pepper and mash.
Assembly:
3) To a 12 casserole add about 1 to 1 inches of meat mixture. On top of that, add a single layer of corn and a single layer of the cheese. Mix the corn and cheese into the top surface of the meat. Next add 1 to 1 inches of the mashed potatoes. Add a sprinkling of cheese to the surface and gently mix into the potatoes.

At this point you can freeze the pie, or place it in a 350 degree oven and bake til hot in the middle. If frozen, remove from freezer , allow to thaw and then bake in a 350 degree oven til hot in the middle.

Personal Notes:
Personal Notes:
This is actually Jeannes recipe, but I took editors prerogative and added my name. In the fall we make a bunch of pies and freeze them. This is comfort food with a capital "C".

 

 

 

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