Return to Main Recipes Page/Return to Home Page

Shepherd's Pie I (M, TNT)
Source: The Miami Herald with slight changes in accordance with my own experience.
Serves: 8

2 lbs. lean ground beef
3 tbsp. water, (or juice from canned tomatoes)
1 tbsp. vegetable oil
2 large onions, chopped
2 tomatoes, chopped (I use canned peeled Romas and cut them up, about 4 Romas)
1 cup beef stock or bouillon
1/2 tsp. thyme
2 cloves of garlic, minced
1 tsp. cumin
salt and pepper to taste

5 medium potatoes, peeled, boiled and mashed
1/8 to 1/4 stick margarine, according to taste

Preheat over to 375°F.

Crumble the ground beef in a skillet. add the water or juice, and sauté, stirring with a serving fork to break up the chunks of meat until it is no longer pink or chunky. Don't overdo this or you will dry out the meat too much. Drain the skillet which will remove most of the fat.

Set meat aside, and in same skillet heat the oil, add the onions and sauté until golden, add chopped tomatoes and cook a few minutes more, add stock and seasonings, add the meat and mix well and cook over medium heat for about 5 minutes more. Spoon the meat mixture into a deep Pyrex pie plate 9" or 10" or a 1-1/2 quart casserole. Top with the mashed potatoes and score top decoratively with a fork. Spray top lightly with oil spray. Bake uncovered for 35-40 minutes.

Poster's Notes:
Scored top will brown attractively. Serve it in wedges like pie. Leftovers can be reheated in small covered dish, in microwave, or in toaster oven wrapped in aluminum foil.

Posted by Anne Kapiloff, Z'L

Nutritional Info Per Serving: N/A