Shepherd’s Pie

Shepherd’s Pie

2 lbs Hamburger
8 med-lg Potatoes – (milk & butter to mash.)
1 wh Onion
1 tsp Garlic
1 cup Frozen Corn
1 cup Frozen Mixed Vegetables
255gr. Cream Cheese; Herb & Garlic (3/4 ths of the 340gr container)
1 pk Peppercorn Gravy
Cheddar Cheese
Seasonings; Garlic Powder, Onion Powder, Seasoning Salt.

•Peel all the Potatoes, then chop them up into small, same size pieces, place in cold water, in cooking pot. Leave to the side.
•Chop onion into bite size pieces. Put to the side.
•Cook Corn and Mixed Vegetables as instructed. (We cook both together, since there is corn already in the mix.) Put to the side. Cook Peppercorn Gravy; as instructed on back on package. Put to the side. (Same line, because you could cook both at once.)
•Turn the potatoes on HIGH. Let them boil, until tender yet firm.
•Cook Hamburger fully. (You can cook both at the same time, or cook Hamburger first, then Potatoes after, or vice versa.)
•When Hamburger is fully cooked. Add Onion, Garlic, and Seasonings; Garlic Powder, Onion Powder, and Seasoning Salt to Hamburger. Stir. Mix gravy into the hamburger, put on low heat for 5 minutes, then take off heat.
•When the potatoes are done, take off heat, drain the water, put potatoes back in pot. Add milk and butter (not to much- you can always add, but can’t take away), and Cream Cheese; Herb & Garlic. With potato masher (or electric beater) mash the potatoes. Put to the side.
•Add the Corn/Vegetables into the Hamburger Gravy Mix, Stir. Evenly place the meat mixture on the bottom of a 9″ x 13″ glass pan, push down with spoon.
•Grate a layer of cheddar cheese on top of the meat.
•Add the mashed potatoes on top of the cheese layer evenly, push down with spoon.
•Grate Cheddar Cheese on top, until potatoes are covered.

IF WANTING TO SAVE FOR A DIFFERENT DAY. COVER WITH TIN FOIL, PUT IN FREEZER.

•Preheat oven to 400 C
•Cook dish for 20 minutes, or until cheese is melted and lightly brown/crispy.
•Take out of oven, let stand for 10 minutes.
•Serve, Add some salt on top of your piece. Enjoy.

COOKING FROM A FROZEN STATE.

•Preheat oven to 350 C
•Cook with tin foil on top for 30-40 minutes. (Until hot all the way through).
•Take out of oven, and take off the tin foil.
•Put dish back in oven and let cook until cheese is melted and lightly brown/crispy.
•Take out of oven, let stand for 10 minutes.
•Serve, Add some salt on top of your piece. Enjoy.

 

MenuDuet’s Notes: In the picture displayed;

-You want equal amounts of meat and potatoes.

-We used a red onion, because that’s what we had in the fridge; but normally we would use a white onion.

-I crush the peppercorns in the gravy mix, so I don’t bite a ball of pepper, when eating the dish.

-Cheddar Cheese amount varies on personal love of cheese.

-MUST have some salt on top at the end, it ties the whole dish together. (Sprinkle some on like you would any other dish.)

-Vegetable haters, skip the Corn/Mixed Vegetables, its still AMAZING with no Vegetables.

 

A delicious dish we love to eat, is none other then the make it any way you want; Shepherd’s Pie.

A very time consuming dish, but tasty none the least, how can one go wrong with meat, potatoes, and cheese! (Okay Vegetables too) It’s all you could want in one tasty bite.
Great as lunch, dinner, or left overs- though I do grate extra cheese on top the next day.

Definitely needs that sprinkle of salt on top though, don’t forget or you will be missing out, though we’ve never put pepper on top.

FROZEN or FRESH this dish will be a hit at your next dinner gathering.

 

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’

I took the picture displayed, with my camera.

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