Shepherd's Pie

There are many versions of this recipe. The one I am making today is cheap and easy. It is one of the few recipes that use leftover mashed potatos. It will serve two very hungry people or four people if you serve veggies with it. Preheat oven to 350.

1/2 lb ground beef (you can use reconstituted TVP)
1 can tomato soup
1/2 med onion
3 tbsp celery chopped
2-3 slices bread
italian seasoning
salt pepper
egg
3-4 potatos mashed or 2 cups prepared instant mashed potatos
cheddar cheese

These are the ingredients. I am using a deep casserole dish. So to save on dirty dishes I will mix the meatloaf part of the shepherd's pie in the dish. (I am making my mashed potatos from scratch).
While the potatos boil - roll the bread between your palms over the bowl to make breadcrumbs for the meatloaf. This is easiest done when the bread is stale (I use the end pieces). I put up the end pieces in the freezer for things like this. The frozen bread crumbles easily.

Add the celery, onion, seasonings, egg, and 1/2 can tomato soup. Mix all this- some people use their hands but you can do just as well with a tablespoon and you don't get meat under your fingernails. Pat the meatloaf level in the dish and spread the other 1/2 can of tomato soup over it. Thin the soup with a little water if you need to.

Put the mashed potatos on top of the tomato soup. Put the lid on it and bake it for 45 minutes. Top it with grated cheddar and put it in the oven with the lid off till the cheese browns.
Coming up - more recipes for leftover mashed potatos.

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