Holiday Shepherd’s Pie
Recipe By:
Prep + Cook Time:
45 mins
Serving Size:
6 Servings
As featured in the:
Dec. 14, 2011 Coupon Book
Recipe Category
Ingredients
7 small Russet potatoes (peeled and diced)
1 small kabocha (peeled and diced)
½ stick butter
1 ½ tsp. salt
½ tsp. pepper
5 oz. Kraft shredded parmesan cheese
2 ½ lb. ground beef
1 medium sweet white onion (diced)
7 shiitake mushrooms
2 pkg. shimeji mushrooms (4 oz. package)
6 large cloves garlic (minced)
2 tbsp. fresh ginger
2 tsp. beef base
½ tsp. black pepper
2 can mushroom soup
½ can water
Instructions
Preheat oven to 450° F. Place peeled and diced potatoes and kabocha into a pot with a sprinkle of salt. Add water just above potatoes and kabocha, cover, bring to a boil and cook until tender. Drain the water, and then add butter, salt and pepper. Mash well and set aside.
Next, place the beef into a pot and brown on medium high heat. Remove from heat and drain excess grease. Then mix in the onion, mushrooms, garlic, ginger, beef base, salt and pepper. Next add the mushroom soup along with half a can of water and stir well.
Finally, pour the beef mixture into a 9″ x 13″ glass oven-safe pan and spread mashed potatoes and squash over the top. Sprinkle with Parmesan cheese and bake for 20 minutes until golden brown.
Recipe By:
Prep + Cook Time:
45 mins
Serving Size:
6 Servings
As featured in…
Dec. 14, 2011 Coupon Book
