Shepards Pie

Again, from my Mama's recipe book. We had this on Wednesday and Hubby DEVOURED it!

Shepherd’s Pie
Ingredients
1 pound lean ground beef
1/2 onion, chopped (not needed if you use Beefy Onion soup mix)
3 tablespoons four or cornstarch
1 enveloped beefy mushroom or beefy onion soup mix
2-3 cups water
1 teaspoon salt or beef bouillon granules to taste
¼ teaspoon black pepper
½ teaspoon Worcestershire sauce
2 cans green beans
5-6 cups mashed potatoes
2 cups grated cheese

Method
►Brown beef and chopped onion together until onion is transparent and beef is well browned (browning helps create the flavor and color of the dish).
►Add salt or beef bouillon granules to taste.
►Remove from heat and stir in flour or cornstarch and dry soup mix.
►Add 2 cups water.
►Return to heat, bring to a boil; boil 2-3 minutes.
►Add additional water, as needed to create desired consistency of gravy

►Place gravy mix in bottom of 9x13 casserole or baking pan.
►Drain green beans and scatter over top of gravy.
►Spoon mashed potatoes over top and gently spread to form a crust.
►Sprinkle with cheese.
Bake at 350⁰ for 30-45 minutes or until hot, bubbly and cheese is melted.


NOTE: I personally prefer fresh mashed potatoes, but instant mashed works fine. If making fresh, use approximately 6-8 medium to small potatoes or about 6 cups diced potatoes.

Hubby Score * * * * *