Thursday, October 28, 2010

Shepherd's Pie

1 1/2 lbs. ground beef, browned and drained
1 medium onion, finely chopped
4-5 cloves garlic, pressed
Salt, to taste
Pepper, to taste
Oregano, to taste
Basil, to taste
1 (14-oz) can diced tomatoes
2 packages frozen corn
6-8 potatoes, peeled, boiled, & seasoned as desired. (*Note, add one egg to the mashed potatoes so they do not get watery when thawed & baked)
Shredded Cheddar Cheese for topping, as much as desired

1. Make mashed potatoes, seasoned as desired. *Don't forget to add an egg to keep the potatoes from getting watery after thawing!!! (Original recipe calls for 1 stick of butter for the 6-8 potatoes, but add or decrease as desired!)
2. Brown ground beef, onion, & garlic together. Add diced tomatoes, and then add salt, pepper, oregano, and basil to taste.
6. Put meat mixture in the bottom of a casserole dish (or 9x13 pan).
7. Corn is the next layer, then the mashed potatoes, and lastly the shredded cheese.
8. Cover & freeze.

To Bake:
Thaw and bake at 375 degrees until heated through. (If fully thawed, this should take approx. 45 minutes)

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