Friday, June 19, 2015

The Easiest and Best Ever Shepherd's Pie



This recipe for my mom's Shepherd's Pie was originally published on my severely neglected teaching blog, Ribbons, Recipes and Rhymes, but I decided it was time to include it here at Three Friends and a Fork. When we were little, we simply called it Hamburger Pie, but as I got older, I realized it was just another incarnation of Shepherd's Pie.  It is a wonderful way to get your kids to eat some vegetables, because anything is more yummy if it is covered in mashed potatoes, right?  This recipe is so easy and you can make it at the end of a long hard day or you can make it the day before. It is really hard to mess up.  Add a little more onion if you like onion.  Leave the onion out if you don't like onion.  If you like it saucier, add a little more tomato sauce.  If you are like me and mashed potatoes are your thing, then by all means, double up on the mashed potatoes! You don't like cheese?  Don't put the cheese on the top!  I put an extra large can of tomatoes because I like tomatoes.  You can use a smaller can if you don't like tomatoes as much as me.  You can add an extra can of beans or corn if you like.  Just make it your own, but do make it!  And let me know what you think!

Ingredients:
1 1/2 pounds ground beef
1 medium onion, diced fine
1-2 cloves garlic, diced fine
1 can tomato sauce, 8 oz.
1 can petite diced tomatoes, 28 oz.
1 can green beans, 14 1/2 oz., drained
1 can shoe peg corn, 11 oz., drained 
Ore Ida Steam and Mash Potatoes, 24 oz.
Cream Cheese 4 oz.
Sour Cream, 4 oz.
Extra Sharp Cheddar Cheese, 6 oz. , finely grated
Salt and Pepper to taste

Prepare a 9x13 casserole dish by spraying with non stick spray.  Brown the ground beef in a large skillet.  I always get ground sirloin, so I usually need to add a tablespoon or two of olive oil to the pan because the meat is so lean.  When the meat is mostly brown add the onion and garlic and cook until the meat is brown and the onion and garlic are translucent.  Add the tomatoes and the tomato sauce and stir to combine.  Now put the meat mixture into the bottom of the 9x13 pan and spread it evenly over the bottom. Spread the green beans over the meat and then sprinkle the corn over the beans.  Make the potatoes according to package directions or, if you like you can make your mashed potatoes the old fashioned way, by peeling, dicing and cooking your own.  Either way, doesn't matter, but you will need enough potatoes to spread over the entire casserole, so don't skimp!  Mash the potatoes with the cream cheese and sour cream.  If your potatoes are too stiff, add a little hot milk or some extra sour cream, but don't over do it. You want the potatoes to be fluffy, not runny.  Spread the potatoes over the top of the casserole and sprinkle the cheese on top.  Cook in a 350 degree oven for about 30 minutes, covered with foil until the casserole is bubbly and heated through.  Take the foil off the last 5 minutes of cooking time.  Serve with hot rolls and maybe some fruit and you have a complete meal.  Enjoy!  
Richi Reynolds
Richi Reynolds

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