Simple shephards pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Instant mashed potatoes; (4 servings worth) |
| 1 | tablespoon | Butter |
| ½ | cup | Sour cream |
| Salt and pepper to taste | ||
| 1 | pounds | Ground beef |
| ½ | cup | Chopped onion |
| 1 | pack | Frozen mixed vegetables; thawed, (10 ounce) |
| ¼ | cup | Water |
| 1 | can | Cheddar cheese soup |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Dried thyme; crushed |
| Paprika to garnish | ||
Directions
Preheat oven to 375 degrees In large pot, stir instant potatoes into boiling water. Add butter, sour cream, salt and pepper, set aside. In a large skillet, cook beef and onion until meat is brown. Drain. Stir in vegetables and ¼ cup water. Cook, covered, until tender. Stir in cheddar cheese soup, Worcestershire sauce, thyme and pepper to taste. Pour mixture into 1½ quart casserole. Drop instant potato mixture in mounds on casserole. Sprinkle with paprika. Bake uncovered until hot.
Approximately 20 minutes.
Per serving (excluding unknown items): 1789 Calories; 156g Fat (79% calories from fat); 80g Protein; 13g Carbohydrate; 468mg Cholesterol; 539 mg Sodium
By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2105 Converted by MM_Buster v2.0l.