A flavorful beef and vegetable mixture, topped with mashed potatoes and cheddar cheese, baked until hot
6-8 servings
1 pound ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1 teaspoon salt
1/8 teaspoon black pepper
3 cups mixed vegetables, either frozen, canned, or leftover*
4 cups (approximately) mashed potatoes (made from about 8 potatoes)
8 ounces (2 cups) shredded cheddar cheese
1/2 cup whole milk
1. Brown ground beef with onion, pepper, and garlic. Drain grease.
2. In a large bowl, combine the meat, crushed red pepper, salt, pepper, and mixed vegetables.
3. Grease a (deep) 10-inch glass pie plate. (You could also use an 8-inch square glass dish.) Spread the meat and vegetable mixture in the dish. Top with a layer of the mashed potatoes, sealing to the edges. Sprinkle cheddar cheese on top.
4. Pre-heat oven to 350 degrees. Just before baking, pour milk over cheese. Bake for 35-45 minutes, until pie is hot and cheese is lightly browned.
*I like to use a mixture of corn, cut green beans, green peas, and chopped (cooked) carrots
45 minutes (if using all fresh ingredients) or 10 minutes (if using leftover ingredients)
35-45 minutes
This is a delicious Shepherd's Pie recipe! I got the original recipe from my friend Sheri T. It's very yummy, and also extremely easy to make when using leftover ingredients. I like to freeze my leftover mashed potatoes (or make extras) or mixed veggies, and then when I happen to have all of the ingredients somewhat "handy", put it together for a meal.
CREAMY SCALLOPED POTATOES
Categories: Vegetables, Crockpot
Yield: 6 Servings
2 lb Potatoes
1 sm Onion; thinly sliced
1/4 c Flour
1 ts Salt
1/4 ts Pepper
2 T Butter
1 cn Cream of mushroom soup
4 sl American cheese
Pare and thinly slice potatoes. Toss slices in 1 cup water and 1/2 tsp.
cream of tartar. Drain. Put half of sliced potatoes in greased crock
pot. Top with half of onion slices, flour, salt and pepper. Add
remaining sliced potatoes and onions. Sprinkle with remaining flour. Add
butter and undiluted soup. Cover and cook on low (200 degrees) for 7 to
9 hours (or, high, 300 degrees, 3 to 4 hours). Add cheese slices about
30 minutes before serving. Recipe may be doubled for 5 quart crock pot.
2. Brown ground beef with onion and garlic in a large skillet. Drain excess grease. Add salt, pepper, sugar, spaghetti sauce, and cooked rice. Stir well to combine.
3. In a medium-large casserole dish (can use a 9x13-inch dish or a casserole dish of equivalent size), put a layer of the rice mixture. Top with a layer of cottage cheese. Continue layering until dish is full. Top with shredded cheese.
4. Bake at 350 degrees for about an hour (baking time depends on depth of dish used), until hot and bubbly.
This recipe and photo were submitted by guest chef Emily K. She calls this "Lazy man's lasagna" and says she loves it because "It's easy, cheap, and very yummy!"
*Emily notes, "I have used both mozzarella and cheddar, but you could use anything. I must say though, that I prefer cheddar. It gives an extra zing!"
