Jazzed Up Shepards Pie
My fiance loves Shepards Pie, however, I have always found it rather bland. I came up with this "jazzed up" version to suit my tastes a little more than the traditional recipe.
1/2 lb ground beef
1/2 onion, chopped
2 cloves of garlic, chopped
tomato juice
1 beef bouillon cube
frozen corn (or used canned)
Velveeta cheese
1 prepared pie crust
6 potatoes, diced and peeled
2 cloves garlic
butter
milk or 1/2 and 1/2
Brown ground beef. Drain well. Add onion and cook for about 5 minutes until onions are tender. Add garlic, cook for a couple minutes. Add tomato juice until mixture is the consistency of sloppy joes. Add bouillon and corn. Cook for 15-20 minutes. Remove from heat and add velveeta, stirring until cheese is melted.
While beef is browning, start water for potatoes. Cook potatoes and garlic until tender- about 15 minutes. Mash with milk and butter.
Spread beef mixture in crust. Top with mashed potatoes. Bake at 400° for about 25-30 minutes.
Variations: Add your favorite seasonings to ground beef.
1/2 lb ground beef
1/2 onion, chopped
2 cloves of garlic, chopped
tomato juice
1 beef bouillon cube
frozen corn (or used canned)
Velveeta cheese
1 prepared pie crust
6 potatoes, diced and peeled
2 cloves garlic
butter
milk or 1/2 and 1/2
Brown ground beef. Drain well. Add onion and cook for about 5 minutes until onions are tender. Add garlic, cook for a couple minutes. Add tomato juice until mixture is the consistency of sloppy joes. Add bouillon and corn. Cook for 15-20 minutes. Remove from heat and add velveeta, stirring until cheese is melted.
While beef is browning, start water for potatoes. Cook potatoes and garlic until tender- about 15 minutes. Mash with milk and butter.
Spread beef mixture in crust. Top with mashed potatoes. Bake at 400° for about 25-30 minutes.
Variations: Add your favorite seasonings to ground beef.
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