Thursday, May 04, 2017

Shepherd's Pie, Of Sorts, May 4, 2017

In one of those old church cookbooks---you know, the ones where the recipes are never tested---I found a recipe for shepherd's pie that included ingredients (which I updated a bit, believe it or not) and what to do with them up to the baking point (largely, opening cans). Then, nada. Well, it was pretty easy to decide what to do after that, so I jumped in, thinking it sounded homey. It was pretty good, to me. To my wife, it was fabulous! She said it reminded her of the hamburger gravy they used to serve at her school. We had just been talking about school lunches the other day and she had told me how very much she loved hamburger gravy day. So, I was very happy I made it. Thanks, Punxsutawney UCC folks! I'd planned to serve this with salad and fruit, but I got lazy.

Shepherd's Pie, Of Sorts
1 lb. ground beef, browned (I use the 96% lean)
Salt & pepper
1 can cream of mushroom soup (low-fat & low sodium)
1 can green beans, drained well
1 package Bob Evans prepared mashed potatoes (or whatever brand you like)

Preheat oven to 350 degrees. Place ground beef in a 2-qt. casserole dish. Top with green beans and mushroom soup. Spread mashed potatoes evenly over the top. Bake 30-40 minutes. Serves 4-6. 

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