Sunday, November 14, 2010

Shepherd's (or Cottage) Pie

After searching through lots of different recipes for Shepherd's pie, I decided to combine a couple and kinda make up my own recipe. So, I used the recipes here and here and below is what I took from them and used. Rodney doesn't really like cream of mushroom soup, so I thought the addition of ketchup and worcestershire sauce (which he LOVES) would tone the flavor of the soup down some yet still leave the meat mixture creamy.

Shepherd's Pie
  • 1 lb ground beef
  • 1/2 (10.5 ounce) can cream of mushroom soup
  •  dash of onion powder 
  • 1 Tbsp ketchup
  • 1 Tbsp worcestershire sauce
  • 1 can vegetables of choice (optional. my husband is pretty much anti-veggie, so ours will be on the side)
  • 1 cup shredded Cheddar cheese
  • 2 cups mashed potatoes (I used instant because that's what Rodney likes, but if you prefer real mashed potatoes that's fine too
  • 3 Tbsp grated parmesan cheese
  1. Preheat oven to 350 degrees
  2. Cook ground beef in a skillet over medium-high heat until beef is browned. Drain fat. Mix in cream of mushroom soup, onion powder, ketchup, worcestershire sauce, and veggies.
  3. Put beef mixture into an 8x8 casserole dish and sprinkle cheddar cheese evenly over the top.
  4. Spread mashed potatoes over cheese and sprinkle with parmesan cheese.
  5. Bake about 30 minutes or until the mashed potatoes are golden brown. 
  6. Enjoy!

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