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Shepherd’s Pie

Shepherd’s Pie

1 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
8-10 potatoes
2 carrots
1 onion
Any other vegetables you prefer
1 pound hamburger
2 cups water
3 beef bouillon cubes
Cornstarch
1 can corn
2 tablespoons butter
1/2-1 cup milk
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Let's Make It
1
Peel and cut potatoes, put into pan of water, and boil until done (the smaller you cut them the sooner they will get done). Preheat oven 350 degrees F.
2
Peel and dice carrots and onion. Put hamburger, carrots and onion in skillet and cook until hamburger is no longer pink and carrots are tender.
3
Bring 2 cups water to boil and add bouillon and bring back to boil. Add some cornstarch to cold water in a cup. Mix into boiling bouillon water until gravy like mixture is made, then remove from heat and let stand.
4
When hamburger is done, mix gravy into skillet. Add can of corn to hamburger mixture and stir. Drain potatoes and mash with butter and milk.
5
Put hamburger into cake baking glass or metal. Top with potatoes, spread evenly. Bake for 1/2 an hour to 45 minutes or until potatoes are browning on top and gravy is boiling on the sides.
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