"No one realizes how beautiful it is to travel until he comes home and rests his head on his old, familiar pillow." ~Lin Yutang

Sunday, February 24, 2013

shepherd's pie recipe spelled correctly

Shepherds Pie
recipe from Lori Gammon, thanks Lori!
2 1/2 lbs. of pototoes, peeled and cooked(we leave the skins on and just boil them and mash them. This is especially okay if you use red potatoes or yellow yukon ones)
1 to 1 1/2 cups (8 to 12 ounces) sour cream
salt and pepper to taste
2 lbs. ground beef
1/2 cup chopped onion (we use a large whole onion, chopped)
1 medium sweet red pepper, chopped (we love red pepper, so we use a really big one or two med. ones)
1 tsp. garlic salt (we use garlic powder or fresh minced garlic)
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (16 oz.) whole kernal corn, drained (you can use frozen as well. I would just cook before adding it to the casserole)
1/2 cup milk
2 Tab. butter, melted
chopped fresh parsley, optional (we don't use this)
Mash potatoes with sour cream. Add salt and pepper; set aside. In a skillet, cook beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir garlic salt into meat mixture. Add soup, corn and milk; mix well. Spread meat mixture in a 13 x 9 x 2 inch baking dish. top with mashed potatoes in a ring formation around the edge of the baking dish...so that meat mixture can still be seen in the middle; drizzle potatoes with butter. Bake, uncovered, at 350 for 30 to 35 minutes or until heated through. For additional browning, place under the broiler for a few minutes....keep watch so it doesn't burn or brown too much. Sprinkle with parsley if desired. Yield 8 to 10 servings.

i had to google how to correctly spell shepherd... it just doesn't look right to me.  :)
"So whether you eat or drink or whatever you do, do it all for the glory of God." 1 Cor. 10:31

No comments: