Thu, May 24 2012
Classic Shepherd's Pie
An old British favourite, this Shepherd's pie features layers of Velveeta cheese and a saucy ground beef mixture.
Ingredients
1 lb. ground beef
1/2 tsp. garlic powder
1 sm. onion, finely chopped
1/2-1 tsp. marjoram
1/2 tsp. salt
2/3 sm. can tomato paste
1/4 C. ketchup
1 Tbs. sugar
1/2 C. water
8 sm.-med. potatoes, cooked, drained and mashed
1 lb. Velveeta cheese, sliced thin
1 can evaporated milk
1/2 stick butter
2-3 qt. casserole dish, sprayed with Pam
Nutrition Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 471
Total Fat: 18.2g
Cholesterol: 84mg
Sodium: 1572mg
Total Carbs: 52.6g
Dietary Fiber: 9.5g
Protein: 27.7g
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Peel potatoes and cook in a large sauce pan with salted water. Meanwhile, brown ground beef and onion in a cast iron skillet (this makes a difference in the taste). Add the tomato paste, garlic powder, water,sugar, marjoram, ketchup, salt, pepper and water. Cook until very, very thick (similar to sloppy Joe meat).
While sauce is thickening, drain cooked potatoes and add can of milk with the butter and salt and pepper to taste (keep warm). Put meat sauce in the bottom of a 2-3 quart casserole pan. Slice Velveeta and cover meat sauce with the cheese. Gently layer the mashed potatoes on top of the cheese and meat. Slice about 4-5 more pieces of Velveeta and put on top of the mashed potatoes. Put casserole into a 400-degree oven and cook until bubbly, about 20-30 minutes.
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