Mom's Shepherd's Pie Recipe




Mom's Shepherd's Pie Ingredients

1 lamb, leftover, cubed
1 onion, chopped
1 bell pepper, chopped
1 tbsp cornstarch, softened in
3/4 cup water, cold
1 rosemary
1 parsley, fresh
1 potatoes, mashed
1 butter

A Recipe for
Mom's Shepherd's Pie

 

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This is a recipe for Mom's Shepherd's Pie from the recipe cookbook of Recipes-to-go (Dessert)


Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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Mom's Shepherd's Pie

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.







Mom's Shepherd's Pie Directions

In deep skillet, saute lamb trimmed of fat and cut into 1/2-inch
cubes. Add onion and pepper, saute.

Add not quite enough water to cover what's in skillet. Soften
cornstarch in cold water. Add with seasonings and turn into
casserole. Top with about 1/2 inch of mashed potatoes; dot with
butter. (Might dust top with paprika and/or Parmesan.) Bake at 400
degrees F. till toasted, about 30 minutes.

Serves: 1

 

 

 

 

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