"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sheppard's Pie Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 potatoes
3 cloves of garlic
cup sour cream
cup cheddar (grated)
1 lb. ground beef
2 tbsp. flour
3 cup frozen mixed vegetables (thawed)
cup beef broth
2 tbsp. ketchup
cup cheddar (grated)

Directions:
Directions:
Preheat oven to 375. Peel, wash and cut up your potatoes. Boil the potatoes with the garlic in a pot of salted water until tender. Meanwhile, brown the beef and drain off excess fat. Stir in the flour then the vegetables. Mix in the broth and ketchup. Cook 5 minutes. pour into a greased 8" casserole. When the potatoes are cooked drain and mash with the sour cream and the cup of cheese. Spread this on top of your meat mixture. Bake for about 18 minutes. Top with the cup of cheese and put back in the oven until cheese has melted.

 

 

 

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