Saturday Recipe Swap and Some Photos

Shepherd's Pie is one of Brian's favorite meals. Soon after we were married, I found a recipe for it, made my own adjustments, and began to make it on a regular basis. It has even become a favorite meal for Dad. The recipe is easily adjustable and other ingredients can be added or swapped out of the mix. It really is a recipe using whatever is in the pantry. The basic format for the recipe is in bold print. The possible adjustments are in regular print.

Shepherd's Pie

Season and cook 1 lb. ground meat (we use beef). You can add one chopped onion and/or 1 green pepper chopped if you want to. They add flavor and act as a filler.

Drain the meat.

Mix 1 can of condensed tomato soup and 1 can green beans drained into the meat. I have also added a can of diced tomotoes, corn, spinach, etc. depending on what I had available in the pantry. Any canned vegetable works as long as you drain them before adding it to the mixture.

Spread the meat mixture into a casserole dish.

Make a package of instant mashed potatoes following the package instructions. Spread the mashed potatoes over the meat. Sometimes I add shredded cheese between the meat and potatoes. Just go with what you have.

Put the Shepherd's Pie into a preheated oven at 350 degrees F for 45 minutes. Let stand for about 5 minutes after baking. Serve.