Monday, April 18, 2016

Shepard Pie

1 lb. lean ground beef
1 med. onion, chopped
1 med. bell pepper, chopped
1 box (4.2 oz.) Hungry Jack Hashbrowns
2 cans (10.75 oz.) condensed cream of mushroom soup
1/2 cup shredded cheddar cheese
1/2 cup French-fried onion rings, crushed
salt & pepper

Preheat oven to 350 degrees.  Prepare hashbrowns according to package directions to puff them up.  Spread evenly into a 9 x 13 x 2 baking dish sprayed with non-stick spray.  Sprinkle with a little salt & pepper.  Brown ground beef.  Add more salt and pepper if needed.  Spread over hashbrowns.  Saute onions and bell peppers until tender.  Add both cans of cream of mushroom soup.  Mix well.  Spread over ground beef.  Sprinkle with cheese.  Bake 20-25 minutes or until cheese has melted and dish is bubbly.  Add onion rings and bake another 5 minutes.  Serves 6-8

Comment:  I was going through some old cookbooks and found a printed page that had the name Tater Tot Hot Dish! and the list of ingredients but no directions, so I made it up as I went and renamed it Shepard Pie because it seemed to fit it best, especially after I changed the tater tots to hashbrowns.  The Hungry Jack hashbrowns simply call for water that allows them to puff back out.  The original didn't call for the bell peppers but I decided they would taste good.  It also called for 1 can of mushroom soup and 1 can of celery soup.  I used 2 cans of mushroom.  I also added the cheese and layered the dish.  Sure did turn out good!
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