Shepherds Pie
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 can evaporated fat free milk | |
| 1/2 cup light sour cream | |
| 2 tablespoon flour | |
| 2 1/2 lbs. lean ground beef | |
| 1/2 teaspoon basil or thyme | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1 tablespoon chopped parsley | |
| 4 cups mashed potatoes | See recipe in cookbook |
| 4 cups mixed vegetables | Fresh or frozen |
| 1 tablespoon margarine |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet brown ground beef. | |
| 2 | Drain excess fat. | |
| 3 | Heat and stir sour cream, flour and milk over low heat until thickened in a sauce pan. | |
| 4 | Add ground beef basil or thyme, salt, pepper, and parsley. | |
| 5 | Preheat oven to 400 degrees. | |
| 6 | Spread ground beef in a large baking dish. | |
| 7 | Top with mixed vegetables and cover with mashed potatoes. | |
| 8 | Brush with margarine. | |
| 9 | Bake until potatoes are browned. (about 15 minutes) | Cook until internal temperature reaches 165 F degrees for 15 seconds |
Posted in Beef Dinner Recipes
