Thursday, August 5, 2010

Easy Shepherd's Pie

This is one of my husband's favorite meals. If we hit an Irish pub (which we do once in a very great while), he is sure to get this. If you have your ground beef browned ahead of time, the prep time is pretty quick. Very easy to prepare ahead of time, and then cook later for dinner.

What's Needed:
1 lb. ground beef
1/4 C. all-purpose flour
1 envelope onion soup mix
1 can condensed cream of mushroom soup
1 8-oz. carton dairy sour cream
3/4 C. water
2/3 C. frozen carrots, thawed
2/3 C. frozen peas, thawed
2/3 C. frozen corn, thawed
2 C. packaged instant mashed potato flakes (I used Betty Crocker Butter & Herb Potatoes for this recipe)
1.5 C. water
1/4 C. butter
1/2 tsp. salt
1/2 C. milk
2 eggs, beaten
1 C. all-purpose flour
2 tsp. baking powder
Sprinkle of paprika

1. Preheat oven to 425.

2. In a large skillet, cook ground beef until cooked through, using a spoon to break up meat as it cooks. Drain off fat.

3. Stir the 1/4 C. flour and dry onion soup mix into meat.

4. Stir in cream of mushroom soup, sour cream, 3/4 C. water, and all veggies. Cook until heated through, stirring occasionally.

5. Meanwhile, in a medium saucepan, combine the 1.5 C. water, the butter, and salt. Bring to rapid boil. Remove from heat. Add dry potato flakes and milk, stirring until combined.

6. Stir in eggs, 1 C. flour, and baking powder.

7. Spoon meat mixture into an ungreased 9x13 pan. Spoon potato mixture in mounds over meat mixture. Spread mounds of potatoes together to form a crust over the meat. Sprinkle paprika over the top of the potatoes.

8. Bake, uncovered, about 25 minutes or until the potatoes are golden brown on top.

Husband's Grade: A+
PointsPlus: 9 for 1/8 of the casserole.

Inspired by: 9x13 The Pan That Can

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