"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

Shepard's Pie Recipe

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

Contributor:  
Contributor:  
Cherie Jewell

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground beef
salt and pepper to taste
1 beef bouillon cube
1 1/4 c. hot water
4 stalks, celery, diced
4 carrots, diced small
1 white onion, diced small
1 small can sweet peas, drained
1 pkg. brown gravy mix
1/4 cold water
4 c. hot mashed potatoes

Directions:
Directions:
Brown beef in a non-stick skillet; season with salt and pepper to taste. Dissolve bouillon in hot water and add to cooked meat. simmer for 3 minutes. Add celery, carrots, and onion; simmer until tender. Mix gravy mix with cold water, then add to meat mixture. Stir to combine. Add peas. Stir until peas are heated. Transfer to a 2 quart casserole dish and top with mashed potatoes. Bake for about 10 minutes at 400 or until potatoes are golden brown.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
From The Field Irish Pub. This is one Sean Curtis' favorites.

 

 

 

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