Tuesday, January 24, 2012

Shepherds pie

I grew up eating shepherds pie all the time. Instead of making it in a pie crust, my mom always made it with mashed potatoes on top. I got the original recipe from a cookbook that is called, "Celebration Cookbook" from the Canadian Bible Society. This particular recipe is from Robert Norminton. It's recipes from a bunch of bible reading Canadians, and most of them are so good, so I try recipes out of this book quite often.

  • 2 ounces (1/4 cup) crushed corn flakes
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 Tbs mustard
  • 2 Tbs milk
  • 1 lbs grouned beef
  • 2-2 1/4 ounce packets of instant mashed potatoes (I just made mine from scratch, 4-5 medium potatoes)
  • 2 eggs, beaten
  • 2 small onions, finely chopped
  • 1 tsp dried parsley
  • 1 Tbs butter
  • 2 ounces (1/4 cup) cheddar cheese
  • Paprika for garnish
  1. Pre-heat oven at 350 degrees.
  2. Mix half the corn flakes (2 Tbs) with salt, pepper, mustard, and milk in a small bowl.
  3. Stir in the raw ground beef. get your clean hands in there and mush it around. Spread it evenly on a shallow baking dish (9x9 would work, he recommends 7x11).
  4. Make the instant mashed potatoes according to package directions (or make your own). Add the eggs, onions (yes, raw), and parsley, and mix it well. Spread it evenly on top of the beef mixture.
  5. Bake for 30-35 minutes or until bubbly or meat is cooked. 
  6. While it's baking, melt the butter and stir with the remaining corn flakes. When the pie is done, sprinkle cheese on top, and then the corn flakes. Put in the oven until cheese is melted, and then to add a crispy brown touch, broil it for 2-3 minutes (check it closely).
  7. Serve and sprinkle with paprika.
**Something was missing in this dish. VEGGIES! So I served it with corn. What I would do next time, is add a can of creamed corn between the beef mixture and the potatoes.

My dish ended up looking like this:

I mean, you can't have shepherds pie without a little (a lot) of ketchup :)

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