Here is my quick recipe.
Prepare instant potatoes packet according to directions. (This would be
a packet that requires 2 cups boiling water and nothing else but the
potatoes.)
While they cool, brown and dreain about 1 to 1-1/2 lbs. ground beef and
return to pan. I use a dutch oven so I can mix things without making a
mess. Grin.
Add the following to the drained meat:
1 standard size can (14 to 16 ounce size) each of
drained cut green beans
drained whole kernel corn
Stir in one can condensed cream of mushroom soup approximately 11 oz. and
1 jar (approzimately 12 oz.) brown gravy.
Stir all of these ingredients well and season to taste.
Place in large baking dish, approximately 2 quart or 9x13. Dollop the
potatoes over the top. If you want the potatoes a little crusty, leave
uncovered. If you want them creamier, cover.
Place in oven at 350 degrees until hot, about 30 to 40 minutes.
You can make many variations with this recipe.
Try substituting tomato soup for mushroom soup. Add a cup of cheese
sprinkled over the top about half way through cooking. Use Succotash
instead of green beans and corn. Use peas and carrots. The
combinations are limitless.
This dish microwaves pretty well as leftovers, but if you don't want
your potatoes stirred into the meat, I would recommend scooping the
potatoes off before microwaving. Once the meat is warm, place some of
the potatoes over the top and cook again until the potatoes are warmed.
On 12/28/2012 12:51 PM, Teresa Mullen wrote:
Hello
Does any one have a recipe for shepherd's pie?
My roommate tried to make and his was not appetizing. It would be greatly
appreciated.
Teresa
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
