2 packages beef boullion (mixed with 1-1/2 cups of hot water)
1/4 cup Ketchup
1/8 cup Diana Barbeque Sauce
3 cloves finely chopped garlic
1/4 cup skim milk
1-5 lb bag small new or red potatoes
2 tablespoons margarine or butter
1/4 cup flour
1-14oz can creamed corn
1/2 cup frozen corn
5 dashes Worchestershire Sauce
1 Tablespoon Seasoned Salt & 1 Tablespoon Seasoned Pepper
1/4 cup parmesan cheese
1 cup Grated Cheddar Cheese
1 Tsp. Paprika
pinch of salt
Instructions
Place cubed potatoes in a large pot of salted boiling water. Cook until soft and mashable.
While potatoes are cooking.. Put onion and Ground Sirloin into large pan adding seasoned salt, pepper, & paprika, and cook at medum until sirloin is browned. In separate bowl make beef bouillion mixture, add ketchup, Diana Sauce, Worchestershire Sauce, and flour. Add beef juice mixture to ground sirloin and onions. Simmer on medium until thickened.
In a lasagna pan, pour sirloing and gravy mixture into the bottom of pan. Then cover evenly with frozen corn and spread the creamed corn across entire pan. Strain water from the potatoes, in same large pot, add butter, milk, garlic, pinch of salt, parmesan, and mash until smooth - add more or less milk for desired thickness of potatoes. Spread mashed potatoes over corn and then top with cheddar cheese.
Bake in oven at 350 Degrees for about 45 minutes. ENJOY - DELICIOUS!!!!!!!!
Serving
Suggestions
I usually just serve this
Originally Submitted
10/5/2008
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You can add this Shepherd's Pie YUMMY (technically Cottage Pie) recipe to your own private DesktopCookbook.
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