Shepherd's Pie - Recipe

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SHEPHERD'S PIE
1 1/2 lb. ground beef 1 onion, diced 2 stalks celery, diced 1 small bell pepper, diced 3 garlic cloves, diced fine fresh parsley, diced 3 lb. Idaho potatoes, peeled and cubed 1/3 stick butter (about 2 1/2 tbsp.) milk salt and pepper, to taste American or cheddar cheese (your choice) Brown beef in skillet, crumbling into small pieces. Add onion, celery and bell pepper and sauté until limp. Add garlic and parsley and cover over heat at it's lowest until the last two ingredients have become limp also. Season with salt and pepper, to taste. In a large pot, boil the potatoes until just tender. Drain and return to a warm stove but with no heat on. Mash the potatoes until all lumps are gone. Add the butter and mash until dissolved, add enough milk to make the proper consistency and blend well. In a baking pan, layer then potatoes in the bottom of the dish, Add cheese, the ground beef mixture and top with cheese. Place in 350°F oven until the entire casserole is heated through. Serve immediately. A side vegetable and a beet and onion salad top this meal off just great and have your family happy! Submitted by: Georgia Cooke

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recipe reviews
Shepherd's Pie

· Mar 19 · #189796

Jon Sills (Tennessee) says:

Completely mislabeled. This is NOT Shepherd's pie. This is at best, cottage pie. Shepherds pie, first, must contain mutton or at a least minced lamb. Hence the name Shepherd's pie. Secondly, bell pepper, while a fine vegetable, has no place in a proper Shepherd's pie. Moreover, past the incorrect ingredients, this bears no resemblance to Shepherd's or Cottage pie. It's missing wine, it's missing tomato, the potatoes belong on the top, not the bottom. The cheese, which should be cheddar, because it one wants it partially melted on TOP of the potato's NOT in the beef and it needs to brown off a little. I can fond at least 68312 BETTER recipe's for Shepard's pie, than this mess.

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