• Tweet

Shepherd’s Pie Recipe from Dawn’s Daily Life
9 potatoes, peeled and cubed
1 1/2 pounds ground beef
1 (6 ounce) can tomato sauce
1 dash Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
2 tablespoons all-purpose flour
3 tablespoons water
2 tablespoons milk
Directions: Preheat the oven to 350 degrees. Place the potatoes in a large pot, cover with water, and cook over high heat. Boil for 15 minutes. Meanwhile, brown ground beef in a large skillet over medium-high heat; drain fat. Add tomato sauce, Worcestershire sauce to taste, salt, pepper, green beans and corn. In a separate bowl, mix flour with the 3 tablespoons water and stir into beef mixture. Pour this mixture into a casserole dish. Stir all together well. Drain the potatoes, mash and spread over the beef mixture. Place 2 to 3 vent holes through the mashed potatoes.
Bake at 350 degrees for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.
Modifications:
-I added 2 cloves of garlic, 1 onion and 1 green pepper to this recipe.

Here’s what you’ll need:

Preheat the oven to 350 degrees.

Peel and cut up about 10 potatoes and put them on to boil
Slice up a green pepper.

Coarsely chop 2 garlic cloves and slice up an onion.

Brown about 1 1/2lbs of lean ground beef.

Add the garlic, onion and green pepper.

Add 1 small can of tomato sauce.

Drain and rinse a can of corn and a can of green beans and added it to the mixture.

Add 7 or 8 good shakes of worcestershire.

While that mixture is cooking, measure out 2T of all-purpose flour and 3T of water. Mix it together and then mix it into the pan.

Grease a 9×13 baking dish and put the mixture in it.

Drain the potatoes and then added a tad of butter.  Mash.

Once mashed up, I scoop the potatoes over the meat mixture and poke 4 holes in it.

Popped it into the oven for 25 minutes at 350 degrees.

With a few minutes left to go, I measured out 3 tablespoons of milk and started to brush it on the potatoes. That was too much of a pain so I just drizzled it all over the top.

Here’s what you’ll end up with:

Review:

I almost just made the mashed potatoes on the side and served it that way but I really wanted to try to stay as close to the recipe as possible. I’m glad I did!

I added the garlic, onion and green peppers and it did add a lot of flavor. In hindsight, though, I think I should have left out the green peppers. The texture was pretty close to that of the green beans and while it wasn’t bad, it just didn’t add a lot to it.

If you aren’t going to be all critical about the authenticity of what you put in the dish, I think you could really add anything you wanted–mushrooms, ground turkey, beans, etc.

I’d say to definitely give this recipe a try. It was easy and tasty!

Hope you enjoy!

April