Shepherd's Cheesy Pie
1-1/2 to 2 lbground beef, 90 - 96% lean
1 largeonion, chopped
1 pkgLipton's soup and dip mix (1 packet)
2 tspbeef base concentrated beef stock (or two beef buillions)
3 Tbspcorn starch
1 1/2 cpeas or mixed vegetables (either)
5 mediumpotatoes (cut up and simmered until soft)
2 - 3 ccheddar cheese
4 Tbspshredded Parmasan cheese (optional)
1/2 tspblack pepper
·salt and pepper, to taste
How to Make Shepherd's Cheesy Pie
- In a large skillet, fry the hamburger until fully cooked. Drain the grease from the hamburger, by spooning out the hamburger onto a plate by using a slotted spoon, and then dumping and discarding grease from skillet. Keep hamburger on plate until further use.
Note: Meanwhile, Fill kettle with about 3-4 quarts of water and add the lid. Place kettle on another burner using high heat and bring to a boil while cooking hamburger mixture. This is preparing to make the mash potatoes.
- Add onion to skillet and cook until they are translucent If need oil, add some butter (1 tbsp) to skillet if you wish.
- When the onion is translucent, add the fried hamburger meat to skillet. Stir both onion and hamburger together in the skillet.
Add the peas or mixed vegetables stirring them into the hamburger mixture.
Set hamburger mixture aside until gravy is made.
- Beef Gravy Steps:
Take the Lipton onion packet and put it inside a small 1-quart pan. Add two cups of water and stir.
Put the pan over high heat and heat to boiling. Then add two teaspoons of the beef stock concentrate (or two bouillon cubes), and stir. Then turn down to simmer for ten minutes.
After ten minutes of simmering, bring the mixture back to boiling. Gradually add 3 Tbsp of corn starch, whisking rapidly as you sprinkle it into the boiling mixture until it is all dissolved (not clumped). Keep stirring until mixture is thicker, like a gravy consistency.
Add the beef gravy to the hamburger mixture.
Cook hamburger mixture on low for another five minutes. Add lid to skillet when cooking.
- Mashed Potatoes Steps:
Wash the potatoes and then peel.
Cut potatoes into 2 3-inch sections and place them in the boiling water of kettle (water must be boiling).
Add lid onto kettle and turn down to simmer. Simmer for 30 minutes or until soft.
Once potatoes are cooked, drain them using a colander. Discard all the remaining water (carefully).
- Add the potatoes to your mixer, or using a masher, mash them (whatever way is best... I use a mixer).
After they are completely mashed, add butter. Stir and blend into the potatoes.
Gradually add the milk, a little bit at a time, until the potatoes are a fluffy consistency. You may need more milk, in case it is too clumpy. Make sure the potatoes are fluffy and not runny (why a little milk at a time is required).
Sprinkle with salt and pepper (to your taste).
- Add the hamburger mixture to a 3 - 4 quart baking dish, spreading it evenly in the dish.
Sprinkle 1/2 tsp of pepper (and salt if desired) over the hamburger mixture.
Add the mashed potato mixture evenly over top the hamburger mixture.
Add the 2-3 cups shredded cheddar cheese evenly over top the mashed potato mixture. (You can also add the shredded Parmesan cheese but is optional.)
Bake in oven for 30 minutes on 400 degrees.