Tuesday, March 17, 2009

Happy St. Patrick's Day

Today everyone is just a little bit Irish. Somewhere in my family tree a few shamrocks have taken root. I am making Shepard's Pie for dinner tonight. Everyone has their own recipe, each a little bit different. All enjoyable!

Shepard’s Pie

1 Tablespoon Olive oil
1 medium onion, chopped
2 pounds ground beef
Dash Worcestershire sauce
1 can green beans, drained-14-1/2 oz.
1 teaspoon pickle relish
1 teaspoon brown sugar
Dash mustard-(dry)
Pinch thyme
Fresh ground pepper
¾ teaspoon seasoned salt
2 dash granulated garlic
1 cup canned diced tomatoes, drained 14-1/2 oz.
1 cut carrots, cut into ½ inch diagonals-(cooked till fork tender)

3 medium potatoes, cooked until tender
1 egg, beaten
½ cup skim milk
½ Tablespoon butter or margarine
Teaspoon chives
1-1/2 cup shredded sharp cheddar

Heat oil in large skillet and sauté onion until golden. Add beef and seasonings and cook until meat has browned. Stir in green beans and tomatoes. Simmer five minutes, and then add carrots.

In separate bowl, mash potatoes with egg, butter, and milk.

Turn out meat mixture into large casserole or Dutch oven. Layer with one cup cheese and spread mashed potatoes over top. Sprinkle with chives.

Bake at 350 degrees for 25 minutes to one half hour. Serve with brown ale sauce if desired.

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