Shephard's Pie

SHEPHARD’S   PIE

 I do not measure my ingredients for this recipe, most of it is to taste.  It might take a time or two to know how you like to make it.  Here is what I do:

Fry together:  Hamburger, shredded carrots & diced onions.  Break up the hamburger into shreds as it cooks.   Season with salt & pepper, garlic powder, & McCormick’s Montreal Steak Seasoning.    Then pour out of a jar some savory beef gravy (have 2 jars on hand), just enough to wet all of the meat mixture.  Pour the meat mixture into a 9 x 13 deep baking dish.   I sometimes make it in individual serving dishes (deep ones), then freeze them for later.

 On top of the hamburger mixture, layer:

Little bit more of the Steak Seasoning.

Shredded Cheese (I use Monterey Jack/Cheddar)

Combine a can each of Peas & Corn (or frozen), and layer on top of cheese.

Another layer of Shredded Cheese - I use a lot here.

Thick layer of mashed potatoes made ahead of time.

Bake until hot, usually around 375 degrees for 30 minutes, then put some gravy on top of the potatoes to keep them from burning, then bake another 15 minutes at 400.

When you serve it at the table, have a warm jar of gravy there to top each serving with it.  We usually serve a salad and cottage cheese with it.

You can freeze this ahead of time, then thaw it out to bake.

Enjoy!  Connie