Shepherd’s Pie

July 16 · 2 comments

in Cooking, Recipes

You will need:

Ground Meat (2.5 lbs)

Mashed Potatoes (I used 2 pouches of buttered Idahoan instant)

Milk (if using the instant mashed potatoes)

Butter (if using the instant mashed potatoes)

Cheese (I used shredded, but you can used the slices)

Salt

Pepper

Tony’s if you like it

Onions or Onion Powder

Garlic or Garlic Powder

How to make it:

Defrost the meat a day before cooking or put in hot water and mush until it’s mushy.

Preheat oven 350 degrees Fahrenheit.

Cook the meat in a wide sauce pan. When all meat is brown, add the seasonings and stir. Prepare mashed potatoes as directions on the package (TIP 1). When meat is completely done, add more seasonings as needed after tasting, stir, and then drain the meat (TIP 2). Pour meat into a casserole dish and thickly cover with cheese. Make sure cheese is spread out evenly. Pour the mashed potatoes over the meat and cheese and spread evenly. Put in the oven for 20 minutes.

TIP 1: Add a little bit more water than called for because you also have to cook it in the oven and you don’t want dry mashed potatoes.

TIP 2: It isn’t good to allow grease down a sink drain because it will harden and clog the sink later on. When draining the meat with a strainer, set it over a small pot or cup or bowl to catch the grease. Push on the meat with a spoon to get all the grease out. Pour the grease into a ziploc bag and toss in the trash.

Some advice on this recipe: make sure you have all the ingredients and utensils for measuring out and ready to access. In some cases you can go ahead and have the ingredients measured out and ready to be used to make it easier. I find it helpful to group the ingredients according to what will be needed first. You know you’ll need milk and butter if you are doing the instant mashed potatoes, so keep those ingredients out and measured next to the open pouch sort of away and out of sight of the seasonings for the meat. Wouldn’t want to accidentally mix the ingredients 🙂

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