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Monday, May 30, 2016

A Shepherd's Pie


2 medium carrots, diced

1 pkg. onion soup mix

1 c. water

1 c. frozen petite green peas

1 lb. ground beef

1 Tbs. tapioca starch

1 quart stiff mashed potatoes

1 c. grated cheddar


Cook carrots and onion soup in water for 10 min. 
Add frozen peas and boil another 5 minutes. 
Crumble and brown ground beef in skillet. Drain. Stir in starch. 
Mix vegetable mixture into this and spread in casserole dish. 
Scoop mashed potatoes over top w/ an ice cream scoop. 
(I flattened each scoop slightly w/ back of spoon after meat mixture is covered.) 
Sprinkle cheese over top. Bake @ 350 for 30 minutes. 






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