This is a dish with an infinite variety of options from the Veggie version to the white meat version, but here’s a simple no-nonsense variety.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SHEPHERDS’S PIE Serves 8
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

INGREDIENTS:
2 tablespoons vegetable oil
2 onion, chopped
2 pounds lean ground beef
2 teaspoons dried basil
2 cloves garlic, minced
2 cups green beans
2 cups tomatoes, diced
4 potatoes, cooked and mashed
2 egg, beaten
1 cup water
1/2 cup shredded Cheddar cheese

PREPARATION
Preheat oven to 350 degree F / 175 degree C.

Grease a 2 quart casserole dish with a very little oil or butter.

Heat oil in a large skillet over medium heat. Saute the onions in oil stirring frequently till pale golden.

Stir in the ground beef and basil, and cook and stir continously for 5 more minutes.

Mix in the garlic, green beans, and tomatoes, and simmer for 10 minutes more. Now transfer the beef mixture to prepared dish.

In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over the meat mixture.

Pop into the oven and bake for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.

To freeze : Consider adding the mash potatoes only before serving.

No related posts.