When I was a child (50 yrs ago), Mama made a sort of "Shepherd's Pie" that had ketchup, as some of the burger ingredients and mashed potatoes and peas for the topping. I've tried to duplicate it and always end up with a recipe that's not as simple as hers. I think she got the recipe from a can of peas. Any ideas? Thanks.
By Charlene from Concord, NC
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This is my wife Ingrid's recipe:
1 1/2 lb. lean meat (lamb or beef), cooked
1/2 oz. drippings or butter
2 medium onions, diced thinly
1/4 c. all-purpose flour
1/2 tsp. dried mustard
1 1/2 c. chicken stock
Potato Topping:
4 large potatoes, cooked and mashed
1/4 - 1/3 c. milk
1/4 c. chopped parsley (if lamb, use mint as well)
1/2 tsp. ground pepper
salt to taste
2 tsp. Worcestershire sauce
1 oz. butter
Brush casserole dish with melted butter or oil. Preheat oven to 375 to 415 degrees F (hot). Trim meat; cut into cubes or grind.
Topping: Combine potatoes, milk, salt, and pepper. Mix until smooth and creamy. Spread evenly over meat. Rough up surface with a fork. Bake 40-45 minutes. Potato topping should be golden brown.
My recipe is a whole lot simpler!
2 lb ground beef (or whatever ground meat you want)
3 cans mushroom soup
2 envelopes beefy onion soup mix
2 cans vegetables (I use mixed but you can use whatever you have on hand, or you can use frozen)
Brown the meat and crumble it good. Drain well. Combine mushroom soup and soup mixes. Add meat and vegetables. Pour mixture into a 9x13 pan.
Mix up enough mashed potatoes (I use instant but you can go from scratch if you're ambitious) to cover the top completely. spread it to where it touches the edge of the pan.
Bake until heated through.
Optional: About 5 minutes before baking time is done, you can sprinkle grated cheddar cheese on top.
Note: Amounts can be adjusted to the size pan you have and the amount you want to make.
This was out of our local newspaper, The Astoria South Fulton Argus out of Astoria, IL.
I made this 3 nights ago and it was delicious.
1 bag ore-ida steam n' mash cut russet potatoes.(I used packaged mashed potatoes with herbs.)
Preheat oven to 350 F. Spray 9X13 baking dish.
Fry bacon in skillet until browned, but not crispy. Remove and set aside.
Drain all but 2 TBLS. of grease. Add stew meat and brown. Add onions and saute for 2 minutes more. Stir in veggies, bacon, gravy, broth and gravy mix. Bring to a boil and reduce to simmer for 1 minute. Transfer to prepared baking dish and set aside.
Prepare mashed potatoes according to directions. Stir remaining ingredients into prepared mashed potatoes and distribut evenly over stew mixture.
Bake in preheated over for 30 to 40 minutes or until hot and bubbly.
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