Shepherd's Pies Recipe
Ingredients
| 2 cups cut up leftover cooked meat or poultry | ||
| 2 cups leftover gravy or canned soup | ||
| 1 cup sliced carrots, cooked | ||
| 1/2 cup cooked peas | ||
| Onions | 1 Can (10oz), drained | |
| Egg yolk | 1 | |
| 2 cups leftover mashed potatoes or 1 package instant mashed potato | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat the oven to 425°F before baking.
MAKING
2) Mix together meat, gravy, carrots, peas and onions and cook.
3) Add salt and pepper to taste.
4) Add egg yolk to potatoes and beat well.
5) Take a 2-quart casserole; pour the meat-vegetables mixture into it and top with potatoes passed through a pastry tube or spooned lightly.
6) Bake for about 25 minutes in the preheated oven until potatoes are browned and gravy bubbles.
SERVING
7) Serve hot.
1) Preheat the oven to 425°F before baking.
MAKING
2) Mix together meat, gravy, carrots, peas and onions and cook.
3) Add salt and pepper to taste.
4) Add egg yolk to potatoes and beat well.
5) Take a 2-quart casserole; pour the meat-vegetables mixture into it and top with potatoes passed through a pastry tube or spooned lightly.
6) Bake for about 25 minutes in the preheated oven until potatoes are browned and gravy bubbles.
SERVING
7) Serve hot.
Chef
