Wednesday, July 31, 2013
I made Shepherd Pie all the time, but sometime I made it a bit different from most of the recipes. I use cream of chicken or cream of mushroom to cook the mixture for the pie; it gives creamy taste to the pie.
1 lb of ground beef
1 small can of cream of mushroom, or chicken, or celery.
1/2 minced yellow onion
1/2 cup of minced carrot or red pepper whatever you like for color
1/2 cup of frozen corn
1/2 cup of frozen pea
1/2 cup of chopped green onion or chive will give you a good flavor
3 T of butter
1 cup of shredded cheese (you can use any cheese you like) topping
Dash of salt and pepper to your taste
1 t of hot sauce (optional)
3 to 4 cup of mash potato (I cook fresh mash potato with some milk for flavor)
Cook ground beef set aside.
In a fry pan on medium heat melt the butter and sauté the yellow onion, carrot, or pepper, until tender then
Add corn, pea, green onion or chive to it
Add ground beef and cream of mushroom stir until well combined, season with salt, pepper and hot sauce turn the heat off. If the mixture is too thick you can add a bit of broth, water or milk to thin it down.
Spoon the mixture into deep pie baking dish or square baking pan, add mash potato spread it evenly on top then sprinkle with shredded cheese. Bake in the oven at 350 for 25 minutes or until the pie is hot and cheese all melted. If you have fry bacon top it with the cheese it will give the pie crispy flavor.