Shepherd's Supper

Submitted by United Church of God on Thu, 2011-07-21 13:33
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Description

A traditional recipe for Shepherd's pie

Summary

Yield
Servings
Source

Lynne Burton

Prep time45 minutes

Ingredients

1Cancorn
1⁄2Cuponion (chopped)
1Teaspoongarlic powder
8Ouncecheddar cheese (shredded)
1Cupwater (plus 3 T)
1 1⁄2Poundground beef
1⁄3Cupgreen pepper (chopped)
1Teaspoonsalt
10Cuppotatoes (mashed or instant)

Instructions

Use leftover potatoes or cook fresh or instant in small saucepan.  Set aside. In cast-iron skillet with lid, simmer beef, 1 c. water, onions, green pepper, and garlic powder on medium heat.  Cook until meat is tender, not fried.  Drain off excess grease.  If meat is too dry, add 3 T. water before adding other ingredients.  Add salt and pepper, spread can of corn on top of the meat and sprinkle the cheese on top of corn.  Spread the mashed potates over top.  Lay 3 pats butter on top and put the skillet supper into a 350° oven for 30-40 minutes, covered.  To serve, spoon out or serve like a pie.

Notes

I usually serve this dish with a salad.  It is very filling.  I have 7 daughters, and this on of their favorite suppers.

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United Church of God
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