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This recipe for SHEPARD’S PIE, by , is from The Rosenstein Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Steven Rosenstein


1 large yellow onion, peeled and chopped fine
1 green pepper, chopped
2T oil
1 1/2 lb. ground chuck
1 beef bouillon cube
1/2 cup boiling water
1T corn starch mixed with 2T cold water
1 1/4 t salt
1/4 t pepper
1T steak sauce
3 cups hot mashed potatoes

1. Preheat oven to 400º

2. Sauté onion and pepper in oil over moderate heat until onion is golden, about 10 minutes.

3. Add meat and sauté until lightly browned. Drain fat

4. Dissolve bullion cube in water, add to cornstarch mixture, then stir into skillet along with salt, pepper, and steak sauce.

5. Heat, stirring 1-2 minutes.

6. Spoon into an untreated casserole.

7. Spread potatoes over top and roughen with a fork.

8. Bake uncovered 25-30 minutes

Serves 4

9. Broil 4” from heat, 2-3 minutes to brown.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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