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Sheppard's Pie Recipe

   
 

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     Sheppard's Pie

Sheppard's Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6-9
Preptime   15 minutes

Ingredients
1 to 1.5 lbs 85-90% ground beef
1/2 medium onion, diced
1 small-medium green bell pepper
1 can french style green beans, drained
1/2 jar spaghetti sauce
2 containers 24oz Bob Evan's Mashed Potatoes
1 block sharp cheddar cheese, shredded
1 tbs worcestershire sauce
1 tbs fresh minced garlice, jar is fine
 
salt and pepper to taste

Instructions
Cut up your onion and pepper, set aside. In a large deep skillet brown the burger over medium heat with the onions and peppers, adding salt and pepper to taste. Drain grease. Add the Worcestershire and stir. Add the drained green beans and half a jar of spaghetti sauce. I like Classico traditional sweet basil flavor - freeze the unused portion for later use. Turn down the heat and simmer until warmed through.
While the meat mixture is cooking heat the potatoes one by one in the microwave until warm just warm, about three minutes, stir. The potatoes will finish heating in the oven. Shred your cheese. Preheat the oven to 350.
Put the meat mixture in a 13x9 aluminum pan (for easy cleanup) or coat a large deep casserole dish with non-stick spray. Spread the meat mixture evenly and then gently top with the mashed potatoes spreading to cover the meat mixture and careful not to mix with the meat mixture. Top with a thick layer of cheddar cheese. Bake for 15-20 minutes or until the cheese is melted and the edges are bubbly. Serve immediately or cool and freeze whole or in portions.
It is SO EASY to double this recipe. Note that if you do not want to use Bob Evan's pre-made potatoes (ONLY this brand) you will need to make about 1.5-2lbs of homemade mashed potatoes (3lbs for a double batch). Save time and use Bob Evans. You can also choose to use a 16oz bag of pre-shredded sharp cheddar cheese if you are not a cheese freak. I NEVER use pre-shredded for cooking.
Serving Suggestions
Good with hot buttered bread and/or a small salad


Originally Submitted
9/14/2017





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