Side Note: This is an old blog entry from another domain of mine that I deleted a few years ago. The original date for this post was sometime in the year 2013. Anyway...
Below, I’ll provide a recipe for Shepherd’s Pie. This is the quick version, using instant potatoes and basic ingredients.
A lot of people add extra vegetables to it, but I just kept it simple and only included all the stuff that is more filling and/or promotes utter satiety. This dish should be referred to as a “casserole” as opposed to “pie” but hey, I didn’t name the damn thing……
This recipe makes 4 servings…
Cook 1 lb. of ground chuck or lean hamburger meat. I usually season the beef with a slight amount of Worcestershire sauce, seasoned salt, and black pepper.
As the beef is nearly done, add one tablespoon of dried, chopped onion into the frying pan – or you can substitute this with a small, fresh onion that is finely chopped.
After the beef is done, drain & set aside.
Prepare your instant potatoes, using a 6-serving sized proportion; salt & pepper to taste. Depending upon the time you want to put into this cuisine, using 3 large potatoes, you can substitute the instant potatoes by making your own homemade mashed potatoes the way you normally would prepare them. But, if you’re in a hurry, instant potatoes should suffice.
Okay, you now have your ground chuck/beef & potatoes done and seasoned… In a 9 x 9 baking pan, use half of the ground beef for the first layer, then use half of the potatoes as the second layer, then add 4 slices of American cheese as the 3rd layer.
Repeat the same process for the 4th, 5th, and 6th layer – beef / potatoes / cheese.
Bake this dish at 350 degrees for about 10 minutes or until the top layer of the cheese starts to brown.
Cool & enjoy…
It should look something like this:
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