Thursday, June 24, 2010

Shepherd's Pie


1 pound ground beef

3 bacon strips, diced

1 small onion, chopped

2 garlic cloves, minced

1/4 teaspoon dried oregano

1/2 cup tomato sauce

1 can (4-1/4 ounces) chopped ripe olives, drained

5-1/2 cups hot mashed potatoes (prepared without milk and butter)

2 eggs, lightly beaten

2 tablespoons butter, softened

1 tablespoon minced fresh cilantro

1/4 teaspoon salt

Additional butter, melted


In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, olives and beef. Simmer, uncovered, for 10 minutes or until heated through.

Meanwhile, combine the mashed potatoes, eggs, butter, cilantro and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture.

Bake at 375° for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is golden brown. Yield: 6-8 servings.

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