Shepherds Pie

Name: Shepherds Pie
Ingredients: 2 12 lbs ground beef; 12 large onion, diced; 14 teaspoon salt; 12 teaspoon fresh black pepper; 3 sprigs fresh thyme (about a tablespoon); 12 tablespoon dried basil or 4 -5 leaves fresh basil, chopped; 1 carrot, shredded; 34 cup sweet corn; 1 (6 ounce) can tomato paste; 1.5 (6 ounce) cans water; 2 tablespoons Worcestershire sauce; 8 large potatoes, peeled and diced; water, to cover potatoes; 12 cup parmesan cheese; 18 cup milk; 3 tablespoons butter or 3 tablespoons margarine

16 ingredients

10 steps

Ingredients

2 12 lbs ground beef
12 large onion, diced
14 teaspoon salt
12 teaspoon fresh black pepper
3 sprigs fresh thyme (about a tablespoon)
12 tablespoon dried basil or 4 -5 leaves fresh basil, chopped
1 carrot, shredded
34 cup sweet corn
1 (6 ounce) can tomato paste
1.5 (6 ounce) cans water
2 tablespoons Worcestershire sauce
8 large potatoes, peeled and diced
water, to cover potatoes
12 cup parmesan cheese
18 cup milk
3 tablespoons butter or 3 tablespoons margarine

Directions

1

Pre-heat oven to 375 degrees.
2

In a large pot or dutch oven, boil potatoes until tender.
3

Drain and add parmesan cheese, milk, and butter.
4

Mash, set aside.
5

In the same pot, over medium heat, (because I HATE washing lots of pots and pans.
6

If you must you can do this in a separate pan), add ground beef, onion, salt, pepper, thyme and basil.
7

Brown beef and cook until onions start to become translucent.
8

Add carrot and corn, cook and stir until heated through.
9

Add tomato paste, 1 1/2 cans water, and Worcestershire sauce and heat through.
10

Put in a 13x9 inch pan, (I line mine with heavy duty aluminum foil to save on cleanup), and bake for about 20 minutes.