SHEPARD'S PIE
A former hockey player taught me how to make this...
Bake 2 deep dish pie crusts (I use the ones in the freezer section) until lightly browned. Remove from oven and line the bottom of each crust with 1/2 bag of frozen (or fresh) corn.
Brown 1 1/2 pounds of ground beef then add a packet of Brown Gravy mix and 1/4 water. Stir until mixture is coated with gravy. Divide in half and pour over corn.
Top the corn and beef mixture with mashed potatoes. I usually use "Real" red potatoes (with the skin on) but you could use instant if you are rushed for time.
Dot potatoes with butter and bake at 350 degrees for approx. 45 minutes. The pie in the photo is pre-baked and butter.
**Other variations - Top with loaded mashed potatoes or add other spices to meat or potatoes (I like garlic)
Bake 2 deep dish pie crusts (I use the ones in the freezer section) until lightly browned. Remove from oven and line the bottom of each crust with 1/2 bag of frozen (or fresh) corn.
Brown 1 1/2 pounds of ground beef then add a packet of Brown Gravy mix and 1/4 water. Stir until mixture is coated with gravy. Divide in half and pour over corn.
Top the corn and beef mixture with mashed potatoes. I usually use "Real" red potatoes (with the skin on) but you could use instant if you are rushed for time.
Dot potatoes with butter and bake at 350 degrees for approx. 45 minutes. The pie in the photo is pre-baked and butter.
**Other variations - Top with loaded mashed potatoes or add other spices to meat or potatoes (I like garlic)
Comments
Post a Comment