Shepherd’s Pie

Jeff is in charge of dinner on Wednesday nights. I bought him the cookbook, Mosh Potatoes, in hopes of stirring some excitement surrounding the art of cuisine. He chose Shepherd’s Pie as the first recipe to try. It was good. This Shepherd’s Pie recipe is from Mosh Potatoes, page 186. The recipe was submitted by Chris Caffery of Trans-Siberian Orchestra.






Shepherd’s Pie
One 15-ounce box instant mashed potatoes (milk, water, salt and butter required)
2 tablespoons olive oil
1 medium red onion
4 garlic cloves, chopped
1 pound lean ground beef
One 1-ounce packet onion soup mix
2 cans Campbell’s Healthy Request Chunky Old-fashioned Vegetable Beef Soup
1 small (7 to 10 ounces) package frozen mixed vegetables
One 8-ounce bag shredded cheese (Mexican mix preferred)
ground black pepper
cayenne pepper
chopped fresh parsley

Preheat over to 375. Prepare the mashed potatoes as directed on the box.

Heat the olive oil in skillet over medium heat. Add the onion and garlic and stir until the onions are well done.

Add the ground beef and onion soup mix. Increase the heat and brown the meat completely. Drain off the excess fat and oil.

Return the pan to the burner and add the canned soup and the vegetables. Bring the mixture to a boil. Remove from heat and pour the entire mixture into a 9 x 13 inch baking pan. Spread evenly. Slowly cover mixture evenly with the mashed potatoes.

Cover mashed potatoes evenly with the cheese. Sprinkle black pepper and cayenne lightly over the entire casserole. Garnish with parsley.

Cover the pan with aluminum foil and bake for 15 minutes, covered. Remove the foil and cook until cheese is entirely melted or even very slightly browned. Remove from over and let sit for 5 minutes. Kick it up a notch with your favorite hot sauce.



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