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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 584.9
  • Total Fat: 16.8 g
  • Cholesterol: 67.8 mg
  • Sodium: 1,406.1 mg
  • Total Carbs: 79.7 g
  • Dietary Fiber: 10.4 g
  • Protein: 28.5 g

View full nutritional breakdown of My Mama's Shepard's Pie with My Twist calories by ingredient
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My Mama's Shepard's Pie with My Twist

Submitted by: RAZELLA
My Mama's Shepard's Pie with My Twist

Introduction

This is the recipe my mother follows when she makes Shepard's pie, however, I added a few things just because. This is the recipe my mother follows when she makes Shepard's pie, however, I added a few things just because.
Number of Servings: 8

Ingredients

    1 lb Ground Beef (85% fat)
    1 large onion
    15 oz of no salt added canned Sweet Peas
    15 oz of no salt added canned Sliced Carrots
    15 oz can of sliced Stewed Tomatoes
    1/2 Cup Instant NonFat Dried Milk
    1 TBS Extra Virgin Olive Oil
    15 Maine White Potatos
    1/2 stick of Butter
    4 clove of Garlic
    1 cup Water
    1 TBS Paprika
    2 TSP Garlic Salt

Directions

Preheat over to 350 degrees.

First, peel and cube potatoes. Place in water and bring to boil, continue to boil while working on other ingredients.

Put ground beef and onion into a sauce pan on medium heat and brown. Drain after cooking, then add to a 9X13 glass baking dish.

Put Stewed Tomatoes in a boil and mash. Once mashed, add tomatoes and Olive oil to the beef mixture. Stir until it is all mixed evenly.

Drain cans of peas and carrots, then layer on top of the beef mixture. I layer it a can of peas, can of carrots, can of peas, can of carrots.

Next, check potatoes. Once soft, drain all water and then add butter, water, dried milk, and garlic salt to potatoes and mash until creamy. Use a garlic press to press the garlic cloves into potatoes and stir well.

Layer the mashed potatoes onto peas and carrots. Sprinkle the top with paprika.

Put into oven uncovered for 30 minutes.


Serving Size: Makes 8 Large Equal Size Servings

Number of Servings: 8

Recipe submitted by SparkPeople user RAZELLA.






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