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SHEPHERD'S PIE Recipe

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This recipe for SHEPHERD'S PIE is from KELLY'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!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
1 yellow onion chopped finely
2 cloves of minced garlic
2 lbs. lean ground beef
2 packages of shepherds pie mix (follow package directions)
1 medium carrot chopped small like the size of a pea so all 3 veggies are the same
1 cup of corn
1 cup of green peas...gross...but if you like them put them in! (peas and I go way back...)
½ cup red wine
S&P to taste
3 lbs of Yukon gold potatoes
½ cup sour cream
¼ cup butter
Directions:
Directions:
Heat the oil in a large skillet over medium heat and cook the onion and garlic until soft. Remove and set aside.

In a medium sauce pan full of H2O and potatoes in pot and cook until tender about 20 minutes.

Place the ground beef into the skillet and cook stirring frequently until the meat is crumbly and cooked through. Drain any fat from the meat.

Add in the cooked onions and garlic, the carrots, peas, corn, shepherds sauce mix, red wine, s&p. Stir and cook for another 5 minutes.

Spoon the mixture into a deep-sided casserole dish

Drain the potatoes. Thoroughly mash and mix in the butter and sour cream and spread the potatoes over the beef filling.

Bake at 350 for 45 to 60 minutes or until potatoes are golden and filling is bubbling. Put the casserole on a cookie sheet to save bubbling onto the bottom of the oven!!

 

 

 

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