Some variations on a traditional shepherd's pie
Karen from Lyons says her Shepherd's Pie is easy to make and always a hit for supper.
Laurie from North Adams sent in the recipe for her Mom's Shepherd's Pie.
Sue from Lyons makes her World's Best Shepherd's Pie as a one-dish meal.
SHEPHERD'S PIE
2 lbs ground beef
1 medium onion, chopped
1/4 t seasoned salt
1/8 t pepper
1-10 3/4 oz can condensed tomato soup
1-14 1/2 oz can green beans, drained
3 c mashed potatoes
1/2 c grated cheddar cheese
Paprika
DIRECTIONS: Brown beef and onion in a skillet. Sprinkle with seasoned salt and pepper. Drain off grease then stir in tomato soup. Place meat mixture in a lightly greased baking dish. Place green beans evenly over top. Spread mashed potatoes over all. Bake at 350 degrees for 25 minutes. Sprinkle with cheddar cheese and sprinkle lightly with paprika. Return to oven for 5 minutes or until cheese begins to melt.
MOM'S SHEPHERD'S PIE
1 lb ground beef
1-10.5 oz can cream of mushroom soup
1/4 c chopped onion
1/4 c dry bread crumbs
1 egg
2 T dry parsley
1/4 t salt
1/8 t pepper
2 c mashed potatoes
1/4 c shredded Colby-Jack cheese
3 slices bacon, cooked and crumbled
DIRECTIONS: Mix ground beef, 1/2 can of mushroom soup, onion, bread crumbs, egg, parsley, salt and pepper together. Press into a 9 inch pie pan, making a shallow round in the center. Bake at 350 degrees for 25 minutes. Remove from oven and carefully pour off grease. Fill center with mashed potatoes. Spread rest of the soup over all and sprinkle with cheese and bacon. Return to the oven and bake for another 10 minutes.
WORLD'S BEST SHEPHERD'S PIE
2-4 oz pouches instant mashed potatoes
1 T grated onion
1 egg, lightly beaten
2 c finely chopped left-over beef roast
3 T chopped parsley, divided
1/2 c chopped celery
1-6.5 oz can mushroom pieces, drained
1 t salt
1/4 t pepper
1/3 c hot milk
2 T grated Parmesan cheese
2 T butter
DIRECTIONS: Preheat oven to 400 degrees and grease a 2-quart casserole dish. Prepare mashed potatoes according to package instructions adding onion to hot water required for the potatoes. Beat in the egg. In a bowl, mix beef, 2 tablespoons parsley, celery, mushrooms, salt, pepper and milk. Spoon half of the potatoes into the bottom of the casserole dish. Cover with the meat mixture and top with remaining potatoes. Sprinkle with cheese and remaining parsley. Dot with butter. Bake at 400 degrees for 20 to 25 minutes, until golden brown and heated through.
From a reader:
Dear Lynn,
My first ever strawberry patch is in bloom and I'm looking for some recipes for Strawberry Cakes and Strawberry breads.
Vern from Coldwater
Stop by Lynn's blog, Lynn's Musings From a Deep Well at www.lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.
This article originally appeared on Hillsdale Daily News: Community
