Shepherd's Pie
Shepherd's Pie is widely used today as a synonym for Cottage Pie, although traditionally Shepherd's Pie was made with lamb instead of beef.
INGREDIENTS | SERVES 6
- 2 pounds potatoes
- 2 pounds Basic Ground Beef Mixture
- 1 serving Gravy for Any Occasion
- 2 cups frozen corn
- ½ cup milk
- 3 tablespoons butter or margarine
- Salt and pepper to taste
- 1 cup shredded Cheddar cheese
Freezing Day
Peel potatoes and cut into quarters. Boil in water until soft (about 20 minutes).
Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method, or use an aluminum pan.
In a large bowl, mix Basic Ground Beef Mixture with Gravy for Any Occasion. Add to the prepared casserole dish as bottom layer. Layer the frozen corn on top of the meat.
Once potatoes are tender, drain and mash. Add milk, butter, salt, and pepper. Mix well and layer on top of corn.
Spread the shredded Cheddar cheese over the mashed potato layer and freeze the casserole.
Reheating Instructions
Following the casserole method, defrost casserole in the refrigerator for 24 hours and cook in a 375°F oven for 30 minutes. To cook frozen, add 40 minutes–1 hour to cooking time.
PER SERVING
Calories: 778 | Fat: 40g | Protein: 53g | Sodium: 373mg | Carbohydrates: 51g | Fiber: 5g
Salt-and-Pepper Shaker
Make your own customized salt-and-pepper shaker and save time in the kitchen. Fill a large shaker with five parts salt and one part pepper. Adjust the salt and pepper ratio to match your family's tastes.
