Mary nichols' shepherd's pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground Beef |
| 2 | smalls | Onions -- chopped |
| ¼ | cup | Bouillon |
| 1 | can | English Peas (16 1/2 Oz) |
| 4 | To 5 Carrots -- thinly sliced | |
| 2 | cups | Gravy |
| 8 | Potatoes (2 1/2 Lbs) -- mashed & seasoned | |
| Salt And Pepper And Butter to taste | ||
Directions
Cook meat and onions in ¼ cup of bouillon until well done. Drain and season. Place mixture in an 8 x 11 baking pan, cover with layer of carrots and peas. Prepare 2 cups medium thick gravy using bouillon to flavor. Pour hot gravy over meat and vegetables. Mash potatoes, seasoning with a little milk, salt, and pepper. Spread potatoes over meat mixture and dot top with butter. Bake 1 hour in a preheated 300 F oven. Makes 8 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (05:10) (159) Fido: Cooking