Shepherd’S Pie

Name: Shepherd’S Pie
Ingredients: 1 pound ground beef; 3 bacon strips, diced; 1 small onion, chopped; 1/4 teaspoon dried oregano; 2 garlic cloves, minced; 1/2 cup tomato sauce; 1 can (11 ounces) Mexicorn, drained; 5-1/2 cups hot mashed potatoes (prepared without milk and butter); 2 eggs, lightly beaten; 2 tablespoons butter, softened; 1 to 2 tablespoons minced fresh parsley; 1/4 teaspoon salt; Additional butter, melted

13 ingredients

3 steps

Ingredients

1 pound ground beef
3 bacon strips, diced
1 small onion, chopped
1/4 teaspoon dried oregano
2 garlic cloves, minced
1/2 cup tomato sauce
1 can (11 ounces) Mexicorn, drained
5-1/2 cups hot mashed potatoes (prepared without milk and butter)
2 eggs, lightly beaten
2 tablespoons butter, softened
1 to 2 tablespoons minced fresh parsley
1/4 teaspoon salt
Additional butter, melted

Directions

1

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook the bacon, onion and oregano until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the tomato sauce, corn and reserved beef. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2

Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt. Spread half of potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Top with beef mixture and remaining potato mixture.
3

Bake at 375° for 20 minutes. Brush with butter. Bake 10 minutes longer or until top is golden brown.