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Loaded Shepherd's Pie Recipe

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This recipe for Loaded Shepherd's Pie, by , is from Nicole's Cookbook, 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:  
Nicole Pough

Category:
Category:

Ingredients:  
Ingredients:  
Filling:

1 lb lean ground beef
1 cup sliced mushrooms
1/4 cup onion chopped
1 tsp salt
1/2 tsp garlic powder
1.5 tbsp brown gravy mix 0.87 oz packet

Loaded Potato Topping:

2 lbs potatoes pared and diced
1/2 cup sour cream
4 green onions chopped
1/2 cup shredded sharp cheddar cheese*
4 strips cooked bacon crisply cooked and diced

Directions:
Directions:
Brown ground beef, onions and mushrooms over medium heat in a large skillet. Drain fat and season with salt, garlic powder and brown gravy mix. (I use brown gravy mix as a seasoning in this, and the juices will make some gravy. If you want more gravy, add about 1/2 cup of water-I have not tested this!). Stir well and set aside.
Place diced potatoes in an appropriate size saucepan–2 quart size should be fine. Cover with water and add about 1-2 tsp salt.
Boil potatoes until tender. Drain very well.
Mash potatoes with sour cream, until potatoes are not lumpy. Add green onion and bacon–you can reserve a small amount for a garnish, if desired. Stir in cheese–you can reserve about 2 tbs of this for garnish if desired.
Preheat oven to 350 degrees F.
Place reserved ground beef mixture in a 9-inch deep dish pie pan. Distribute evenly across the bottom.
Top with mashed potatoes, covering meat entirely.
Bake at 350 degrees F for about 30 minutes or until potatoes begin to get brown around the edges and peaks.
Remove from oven and garnish with reserved onion, bacon & cheese if you desired to do so.

 

 

 

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