This is from a classic recipe that I altered slightly. Derek gave it an 8 out of 10. Hannah loved it as well. It is really only in the mashed potato area that I altered it to give it more flavor. Oh, and I also used ground sausage rather than hamburger which also gave it more flavor.
As I have said many times, it is wonderful to have kids that love my cooking and are so kind to tell me so, and tell me often.
Shepherd’s Pie
Ingredients:
2 lb ground sausage
½ to ¼ chopped onion
Corn
Peas
1 can cream of chicken soup
3 to 4 med russet potatoes
Cream cheese
Sour cream
Butter
Directions:
Saute the onions with the ground
sausage
This will be the first layer on
the bottom of the casserole pan
2nd layer is the
vegetables. Whatever vegetables you
would like. We like corn and peas.
3rd layer is the cream
of chicken soup. Mix this in a separate bowl
with about ¼ to ½ cup milk. Put little
dollops on the 2nd layer and then spread each dollop out.
4th layer is the
potatoes. Peal the potatoes. Cut into cubes. Cook on stove in boiling water until soft. Put a bit of salt in the boiling water with
the cubed potatoes. Put in a big mixing bowl. I put in cream cheese, butter, and sour
cream. I didn’t really measure. About ½ cup cream cheese, ½ to 1 cup sour cream. Put small amount of salt in at a time. Mix
with an electric mixer until the potatoes are smooth. Dollop out the mashed potatoes onto the
casserole pan and smooth out.
Bake on 350 for about 45 minutes.
Take out of oven.
5th layer is grated cheddar
cheese over top and bake at 350 for about another 10 minutes or until cheese is completely
melted.
