Tuesday, February 9, 2010

Shepherd's Pie

Shepherd's Pie:
1 pound ground beef
2-3 cups frozen vegetables 
1 tablespoon Worcestershire sauce
6-8 small potatoes (skinned)
cheddar cheese
onion salt
1. Boil a pot of water. Add the potatoes.
2. Brown the ground beef, and season it with onion salt and worchestershire.
3. Thaw frozen vegetables in the microwave.
4. Once the potatoes are soft, smash and mash them. Add milk and butter (or margarine) to make them creamy.
5. Put a small layer of mashed potatoes on the bottom of a casserole dish.
6. Mix veggies and beef and pour in, as the next layer in the dish.
7. Add cheddar cheese on top of the meat and vegetables
8. Add the rest of the mashed potatoes on top of everything to close off the dish.
9. Cook in the oven at 400 degrees for about 30 minutes.
10. The last 5 minutes (or so) add some more cheddar cheese on top of the potatoes.
I don't remember the exact measurements of everything we used, but its pretty much up to your own discretion. We added the extra cheddar on the top of the potatoes before cooking it all. Maybe cause it was already grated, (maybe something else) it just got crispy on top of the dish, so I'd recommend adding it later. Nate wanted a lot of corn, and a little bit of peas and carrots, so we got a separate bag of corn and a mixed bag of the others, but my mom uses green beans, so choose whatever vegetables you like. I decided to add ketchup to mine, because I'm used to doing that, but it had a great flavor on its own. Nate said that sometimes his mom will use leftover roast beef as the meat of the dish, and that sounds lovely. We'll have to try it next time and I'll let you know how it goes.

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