Friday, October 26, 2007

Cheesy Shepherd's Pie Casserole

Leaa (DD) hosted a Mary Kay party last week. As Aly was attending and really wouldn't have time to eat before going, I called Leaa and offered to send down a casserole. She heartily accepted. Of course I couldn't just send something tried and true. Nope, I decided to use them as Guinea Pigs and sent down a never tried recipe. What the heck, it's a staple comfort food recipe so I couldn't really go wrong. Well, it could go wrong but why go there.

Anyway, this is the Americanized version of Shepherd's Pie and nothing our cousins across The Pond would considered even remotely true to the original recipe. I trust they'll be tolerant to the changes. I must admit, I sampled the British version of Shepherd's Pie while visiting and loved it but then I love lamb.

I hope you'll let me know if you do give this a try and what improvements you made.

Peace
fm

Cheesy Shepherd's Pie

INGREDIENTS:


1: (10 oz) Can condensed cheddar cheese soup (undiluted and divided)
3: Cups hot russet mashed potatoes (you can cheat and use frozen potatoes)
2: Lb lean ground beef
1:Teaspoon dried oregano
1: Small onion, chopped
1 to 2: Tablespoon minced fresh garlic (to taste)
1 to 2: Teaspoon seasoning salt (or use white salt)
1: Teaspoon fresh ground black pepper (to taste)
2: Cups shredded cheddar cheese (can use more or less - splurge - use more!)
1/3: Cup Parmesan cheese (I used fresh but shaker is fine)
2: Cups frozen mixed vegetables (green beans, corn, peas, carrots, etc…or use fresh!)
2: Tablespoons Worcestershire sauce

BAKING DIRECTIONS:

* Set oven to 400 degrees.
* Grease a 13 x 9-inch baking dish.
* For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
* In a fry pan brown ground beef with oregano, chopped onion, garlic, seasoned salt or white salt and pepper. Drain off fat, then stir in shredded Cheddar cheese and Parmesan cheese.
* Meanwhile cook mixed veggies according to package directions then add to beef mixture in fry pan with remaining half of cheese soup.
* Add in the Worcestershire sauce and any variations of choice; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
* At this point adjust all ingredients to suit taste.
* Spoon meat mixture into greased pan; spread potato mixture evenly over surface.
* Bake for 25-30 minutes or until topping is light golden brown. (I sprinkled a bit of cheese on top during the last 3-5 minutes of baking time under the broiler.

VARIATIONS: Add to the ground beef mix to shake things up!

* 1-1/2 cups good quality beef broth mix/whisked with 1/4 Cup flour (for a thicker ground beef mixture).
* 2 Tbsp Dijon mustard or 1-2 tablespoons yellow mustard.
* 1/3 Cup ketchup or chili sauce.
* 1 - Envelope dry onion soup mix (note that this has a high salt amount!).
* Sprinkle some grated cheddar cheese on top of the mashed potatoes and broil about 3 to 5 minutes before the end of baking.

4 comments:

Doris & Dan said...

Num num!

Keep smilin!

amy said...

holy cow that sounds yummy

Buckeyes & Eggrolls said...

Sounds absolutely scrumptious. I think I might have to give this a try this weekend. Maybe with a little less cheese though.. not sure yet.

Thanks for sharing. I love collecting new recipes.!

Courtney Mei & her Guinness said...

This sounds delicious! Perfect for a Fall dinner! Where's my bib??!!!