Shepherd’s pie (English style) Serves 4
3 cups mashed potatoes
2 cups, cut up, cooked roast beef, lamb, veal or pork
1 tablespoon flour
2 tablespoon oil
2 ½ cup gravy
6 small onions, cooked, drained
1 cup carrots, cooked, drained, and quartered
1 cup cooked or canned peas, drained
1 egg beaten
Grease 1 ½ quart casserole. Pre heat oven to 425*
In bowl, lightly roll meat in flour until coated. In hot oil, in skillet, brown meat lightly on all sides. Add gravy, onions, carrots, and peas. Heat until warm. Pour into casserole dish.
Fold egg into potatoes. Arrange potatoes in ring on top of meat. Bake until gravy bubbles and potato ring is lightly brown – about 10 – 15 minutes.
Shepherd Pie (Quick and easy version) Serves 4
1 container refrigerator mashed potatoes
2 pounds ground beef
2 cups frozen mixed vegetables
1 large jar beef gravy
1 cup shredded cheese
Cook ground beef in skillet. Drain. Add gravy and mixed vegetables. Mix well. Heat potatoes in microwave.
Pour meat mixture into casserole dish. Spread potatoes over top. Cover with cheese.
Bake in 350* oven for 10 – 15 minutes until cheese is melted.