I CONCOCKED THE BEST… ‘‘Cin’s Version of Shepherds Pie’’ …yuummmo.
I Sauteed some white-onion and celery (rough chopped) in butter and garlic oil.
Removed from pan and browned my ground chuck in the same butter and garlic oil.
Put the onion an celery back in the skillet w he meat, mixed together.
fresh ground pepper
little more garlic juice
bit of flour
This made the best tomato gravy on the meat and the flour was just enough to thicken it up.
Then I added:
sm. can of baby peas w\carrots
After folding everything together I poured the mixture into a casserole dish and sprinkled the top w\shredded cheeses.
Then of-course…topped it off w\mashed potatoes.
Dotted the top w\butter pieces, sprinkled some paprika over potatoes and more shredded cheese on top of all.
Baked in center oven, at 400 dF, for about 30-35 min’s…just until heated thru and potatoes are golden brown.
I forgot to even take pix of making it or the finished casserole…what a
goof I’m getting to be in my old age:cry: !!!
Funny thing, I sure don’t forget to eat though:rolleyes:.
Oh, as usual I did not measure:mrgreen: sooo:
-----I’ll try to give you my best guess-----
Ground Chuck…approx 1 lb
Onion…approx 1/3 of a medium one
Celery…approx 1 sm-to-med stalk
V-8 juice…approx 2 C
Worcestershire…few good shakes (maybe 4 or 5)
Corn…approx 1 C
Baby peas w\carrots…approx 1 C
Mashed potatoes…approx 2 1/2 C
Cheese…just sprinkled on top (not totally covered)
Casserole dish…7 1/2-inch long x 6-inch wide x 3 1/2-inch deep
(it was a 7 1/2 x 6 x 3 1/2 coringware dish)