Monday, March 26, 2007

Emily's Shephards Pie

1 lb ground beef, Turkey, mutton, whatever...

1 onion

1 can cream of mushroom soup

1/2 can peas

3 carrots, diced and cooked

mashed potatoes (I use about 3 potatoes)


cheddar cheese, grated

pie crust (1 cup flour, 1/2 shortening, 1/2 tsp salt, 2-3 Tbls cold water)

Using a deep dish pie plate, roll out pie crust and line plate (if you prefer, you can buy a pre-made pie crust - non-dessert).

Cook meat with onions and favorite seasonings (I like Johnny's seasonings or Jane's salt). Mix in can of soup. Pour mixture into pie crust.

Next layer is peas and carrots. Season with salt and pepper.

Top with mashed potatoes. I also put some garlic powder or minced garlic in with the potatoes.

Bake at 350 for 35 minutes. Remove from oven and sprinkle cheese on top. Bake an additional 10 minutes.

I like to make this in advance and put it in the refrigerator. If you do this, change first bake time to 45 minutes.

Makes 12 servings (7 points)

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