Recipe: Shepherd's Pie recipe

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

2^nd layer is the vegetables.  Whatever vegetables you would like.   We like corn and peas.

3^rd 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 2^nd layer and then spread each dollop out.

4^th 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.   

5^th layer is grated cheddar cheese over top and bake at 350 for about another  10 minutes or until cheese is completely melted.