Wednesday, March 23, 2011

Shepherd's Pie

I had a lot of leftover mashed potatoes on Sunday and Jen suggested that I make shepherd's pie with them.  I hadn't made this dish in years and I was so glad she thought of it.  Last time I made it, I used canned green beans and potato pearls.  Bland.  This time I used real mashed potatoes (made with red potatoes) and frozen green beans.  Much better!
1 lb. lean ground beef
salt/pepper
1 can Italian style stewed tomatoes
2 cups fresh or frozen green beans
mashed potatoes (2-3 cups I think)
sharp cheddar cheese, shredded

*Brown ground beef in a skillet and season with salt and pepper (I like a lot of pepper).  Add tomatoes and mix well, breaking up any big chunks of tomato.  Simmer for a few minutes.  Pour beef into a casserole dish.  Spread green beans over beef and season with salt and pepper.  Spread mashed potatoes over beans and then top with lots of shredded cheese (tastes better if you shred it yourself).  Bake at 350 for 40 minutes.

2 comments:

Kristi said...

Urg! Wish I'd seen this earlier. My Shepherd's Pie is in the oven right now. I don't even think it's a true pie, but then again, maybe the point is to use up what you have. Yours sounds great!

jnixey said...

This recipe was a timely reminder to me of a meal I haven't made for ages. My grand daughters loved it, one peeled the potatoes and we added lots of vegetables - great way to get kids to eat them! I love your recipes and will visit often.

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