Sunday, April 11, 2010

Shepherd's Pie serves 6

Pre-heat oven to 375* Dad did 400*. But I used convect bake. Serves 6. Takes about 1 hour depending on how fast you peal and chop.

2.5 lbs red potatoes  
1 1/2 lbs ground round
1 medium onion
jar beef gravy
Season salt *optional
Worcestershire Sauce a MUST.
1/2 c milk
1/3 c margarine
salt and pepper to taste

Peal and dice potatoes. Bring to a boil and simmer for about 15 minutes until a fork goes in with just a little force.

While the potatoes boil chop onion and saute just a few minutes and add ground round. Cook until all the pink is out of the meat. Drain the meat.

Place in the bottom of a casserole dish that has been sprayed with cooking oil.

Mix in gravy. More can be added but don't over do or it will be runny and the potatoes will not stay on top.

When potatoes can be pierced with a fork gently breaking apart drain. Do not cook to a mushy state!!

Add season salt to taste about 2 teaspoons. Add milk and margarine.

Mix until firm but creamy. They do better if just a little stiff so you can keep them on top of the meat mixture.

Spoon onto meat mixture but DO NOT SMOOTH OUT!

You want the mountain peaks so they will brown. Crispy topped potatoes are awesome.

Bake at 375* for about 25-30 minutes. I used convection at 375* for 20 minutes. It could have stayed in a little longer but Grandma was hungry.  Serve and pour the Worcestershire sauce all over it.

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