This is one of those dishes you plan leftovers for - leftover mashed potatoes, in this case. Leftover fresh veggies are nice too.
Brown the ground beef and drain the fat off. Add the herbs, onion, green pepper, and garlic, and cook until almost soft. Mix in the gravy and pour into your casserole.
Mix the bag of veggies (thawed) and the cream style corn. Pour over top of the meat mixture.
Mound the potatoes on top and smooth down. Bake in a 375 degree F oven until hot and bubbly, and the potatoes are lightly browned.
You may like to sprinkle grated cheese over top in the last 2 minutes in the oven.
By Free2B from North Royalton, OH
This recipe is my son-in-law's Grandmother, who makes it with Pork and Beans!
Shepherd's and cottage pies originated in Britain. I think they were ways of taking leftovers and making them into something different and delicious.
I made this using ground turkey and it came out wonderful. Lots of healthy veggies inside to make a complete meal!
I grew up on Shepherds Pie! Someone recently told me they were making it, and I haven't had it in years. I had not gone shopping yet, but I keep a few staple items on hand.
This recipe is as versatile as my imagination can make it. And so very easy! It also never fails to please anyone I've ever served it to - even the fussiest of kids love it!
When I was a child (50 yrs ago), Mama made a sort of "Shepherd's Pie" that had ketchup, as some of the burger ingredients and mashed potatoes and peas for the topping. I've tried to duplicate it and always end up with a recipe that's not as simple as hers. I think she got the recipe from a can of peas. Any ideas? Thanks.
By Charlene from Concord, NC
This is my wife Ingrid's recipe:
1 1/2 lb. lean meat (lamb or beef), cooked
1/2 oz. drippings or butter
2 medium onions, diced thinly
1/4 c. all-purpose flour
Potato Topping:
4 large potatoes, cooked and mashed
1/4 - 1/3 c. milk
1/4 c. chopped parsley (if lamb, use mint as well)
1/2 tsp. ground pepper
salt to taste
2 tsp. Worcestershire sauce
1 oz. butter
Brush casserole dish with melted butter or oil. Preheat oven to 375 to 415 degrees F (hot). Trim meat; cut into cubes or grind. Melt drippings or butter in a large pan. Add onions and cook until golden. Sprinkle in flour and mustard; gradually add stock. Stir until smooth. Bring gravy to boil; reduce heat and simmer for 3 minutes. Stir together meat, parsley, mint (if lamb), pepper, salt and gravy. Remove from heat and spoon into dish.
Topping: Combine potatoes, milk, salt, and pepper. Mix until smooth and creamy. Spread evenly over meat. Rough up surface with a fork. Bake 40-45 minutes. Potato topping should be golden brown.
Does anyone remember a recipe that was on the box of Carnation instant mashed potatoes back in the late 70s or early 80s? Some ingredients were hamburg, Carnation evaporated milk, Carnation mashed potatoes, tomato paste, and bread crumbs. It was delicious. I made it all the time back then, but my memory is fading. I would appreciate the help if anyone knows the recipe.
When I was very young, my mom made something she called shepherd's pie that sounds like what you are describing. This seems to be the current version of it....with fresh potatoes (you could just use instant and follow the package for them).
www.carnationmilk.ca/
You may be able to find the exact receipe doing a Google Images search for Carnation Recipes from those years. Sadly, the print for me is too small to read when I do this...but younger eyes may be able to see it better :)
Does anyone have a shepherd's pie recipe?
By Jimmie
There should be that type of recipe in cookbooks or else google it and see what you come up with.
My husband and I really liked this one using carrots instead of mixed vegetables.
Ingredients
4 large potatoes, peeled and cubed
1 tablespoon butter
Directions
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.
Can't give you measurements on this but here is what I do. Fry hamburger. Drain. Add 1 large can of vegetable beef soup. My hubby requested sauteed onions & cooked carrots to add also. Place in baking dish. Top with mashed potatoes. Sprinkle on cheese if you like. Bake @ 350 to desired heat & enjoy!
A little twist on this long time dish. Mix onion and ground beef together and place in a roasting pan. Sprinkle corn over top evenly. Pour the broth over top.
