"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Kane's Shepherd's Pie Recipe

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This recipe for Kane's Shepherd's Pie, by , is from Our Family, Our Food, 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!

Contributor:  
Contributor:  
Cindy Tschudi

Category:
Category:

Ingredients:  
Ingredients:  
Size this recipe according to the number of people that you want to feed.

1 boneless chuck roast, trimmed of large pieces of fat on the outside if necessary
Carrots
1 Medium onion, chopped
1-2 packages onion soup mix
Pepper
Gravy - make your own from the meat drippings, beef broth or use 1-2 large jars of brown gravy (beef, mushroom, etc.)
Mashed potatoes - enough to cover your casserole dish about 2" deep
Corn - frozen or canned but I use a really good quality sweet corn for this recipe (white or a mix of yellow/white)





Directions:
Directions:
Pepper the chuck roast and place in the slow cooker.

Tuck the carrots and chopped onions around and under the roast.

Mix the soup mix with 2 cups hot water and pour over the roast and vegetables.

Cook until it easily falls apart when poked with a fork. My large crock pot takes about 8 hrs on High, but I usually make two large roasts for the family.

At some point before the roast is finished, make your mashed potatoes. Make them extra creamy because they will go in the oven and need the extra moisture so they don't dry out.

When the roast is finished, warm the corn.

Shred and chop the roast: place the roast in a 9/13 pan and add two ladles of the drippings from the crock pot. Pull the meat apart, working quickly, using a knife to cut large pieces. Try for large bite sized pieces. Discard any pieces of fat. Work quickly and if you see the meat start to dry out add some more drippings and toss.

Remove the carrots from the crock pot and chop to bite size pieces.
Make your gravy.

Assemble:
Grease the casserole dish. Cover the bottom with a layer of gravy. Spread the meat over the gravy. Make sure it is very moist - add some gravy on top if necessary. Add the carrots and corn over the meat. Spread the mashed potatoes over the carrots/corn layer. Sprinkle the top with a little paprika.

Cover tightly with foil and bake at 350 until very warm. If you want, remove the foil for the last few minutes and bake until the top of the potatoes are crusty.

Serve with extra gravy.

 

 

 

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