Thursday, April 28, 2011

Shepard's Pie

In early cookbooks, Shepard's Pie was a dish using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top. There are many variations of Shepard's Pie, one being Cottage Pie which has references back in 1791, when the potato was being introduced as an edible crop, affordable for the poor.

1 1/2 lbs ground beef
1 onion, diced
salt & pepper
1 can cream of mushroom soup
1 can sliced mushrooms, drained
2 cups mixed vegetables, frozen
left over mashed potatoes
1/2 cup cheese, shredded

- Brown ground beef and onion in skillet.
- Generously season with salt and pepper.
- Stir in mushroom soup and sliced mushrooms.
- Place beef mixture in bottom of casserole.
- Next layer on frozen vegetables, then top with mashed potatoes.
- Top with cheese to make a nice looking crust.
- Bake @ 350° for 30 minutes to warm, or if you have made ahead of time and stored in refrigerator bake for 60 minutes.

I also want to note that one of my good Prairie friends makes Shepard's Pie with the Club House Shepard's Pie Seasoning Mix and Sloppy Joe's Seasoning Mix. It's one of her family favorites. I'm a huge Club House fan so I'll definitely be trying these next time!

5 comments:

  1. I have always been curious to try making this dish for my family! Thanks so much for sharing your recipe. I have a bag of potatoes just waiting to be made into this dish!!!!

    ReplyDelete
  2. This recipe looks so wonderful. I love this type of casserole.

    ReplyDelete
  3. I LOVE Shepard's Pie, it is one of my favorite meals to eat, so comforting :)

    ReplyDelete
  4. i love shepherd's pie too, it's so hearty and yummy! I liek to mix it up a bit so i try out different flavours, like adding indian spices to the filling (:

    http://mummyicancook.blogspot.com/2011/03/masala-kheema-shepherds-pie.html

    ReplyDelete
  5. Hi Allison,
    Your Shepherd's pie looks delicious. It is really a pretty presentation in your round casserole. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

    ReplyDelete