Three Quick and Delicious Shepherds Pie Recipes

Shepherd’s pie is a delicious and hearty casserole- type dish that people everywhere just love to eat. Presented here are three quick and delicious shepherd’s pie recipes.Each of these recipes is based upon one pound of ground beef. Although traditionally a British dish made with ground lamb and whatever happened to be on hand, through the years the Americanized version has evolved into a casserole of ground beef, vegetables and mashed potatoes. Each of the ingredients are spread in layers, with the meat on the bottom, the vegetables in the center and the mashed potatoes on top. The pie is then baked until heated through. Many people like to brown the outside of the mashed potatoes, by baking uncovered.

While quite often, the choice of vegetable used in shepherd’s pie is corn(canned,fresh,or frozen), many people also use mixed vegetables. Hypothetically, any vegetable can be used. The use of canned or frozen vegetables in the preparation of shepherd’s pie is entirely acceptable. These products lend themselves well to the baking process of the shepherds pie. An ideal supper for’ moms on the go’ to prepare the night before, or a wonderful dish to serve the guests when the weather turns colder, shepherd’s pie is an easy and fun dish to prepare, and equally easy to cook and serve.

A serving suggestion might be a crisp, garden salad and warm bread and butter to go with the shepherd’s pie. In each of the recipes listed here, ingredients are optional and flexible. An omission of one ingredient, or the addition of another, is a matter of preference. Here are three quick and delicious shepherd’s pie recipes.

A) 1 pound ground beef
1 small onion, diced
1 envelope dry onion soup mix
1/4 teaspoon garlic powder
salt / pepper
2/3 cup of water
1 can corn or mixed vegetables
Approx 4 cups mashed potatoes

Brown ground beef and onion. Drain fat. Add onion soup mix, garlic powder, salt, pepper and water. Place beef mixture in an un- greased 9×12 baking pan. Open can of vegetables. Spread vegetables over beef mixture. Gently, yet confidently, spread mashed potatoes over vegetables. Dot top of potatoes with butter or margarine, if desired. Bake, covered, at 350* for 45 minutes. Remove cover and cook an additional 15 minutes, allowing potatoes to brown.

B) 1 pound ground beef
1 small onion, diced
1/ 2 cup sliced mushrooms
1/ 2 teaspoon garlic powder
1 can of beef gravy
salt/ pepper
1/ 2 cup of water
1 can of corn or mixed vegetables
Approx. 4 cups of mashed potatoes

Brown ground beef, onion and mushrooms. Drain fat. Add garlic powder, beef gravy, salt/ pepper and water. Place beef mixture in an un- greased 9 x 12 baking pan. Open can of vegetables. Spread vegetables over beef mixture. Gently, yet confidently, spread mashed potatoes over vegetables. Dot top of potatoes with butter or margarine, if desired. Bake, covered, at 350* for 45 minutes. Remove cover and cook an additional 15 minutes, allowing potatoes to brown

C) The Basic Version of shepherd’s pie
1 pound ground beef
1 small onion, diced
salt/ pepper
1 can of corn or mixed vegetables
Approx. 4 cups of mashed potatoes

Brown ground beef and onion. Drain fat. Add salt / pepper. Place beef in an un- greased 9 x 12 baking pan. Open can of vegetables. Spread vegetables over beef. Gently, yet confidently, spread mashed potatoes over vegetables. Dot top of potatoes with butter or margarine, if desired. Bake, covered, at 350* for 45 minutes. Remove cover and cook an additional 15 minutes, allowing potatoes to brown.

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