Mary nichols' shepherd's pie

8 servings

Ingredients

Quantity Ingredient
1½ pounds Ground Beef
2 smalls Onions -- chopped
¼ cup Bouillon
1 can English Peas (16 1/2 Oz)
4 To 5 Carrots -- thinly sliced
2 cups Gravy
8 Potatoes (2 1/2 Lbs) -- mashed & seasoned
Salt And Pepper And Butter to taste

Directions

Cook meat and onions in ¼ cup of bouillon until well done. Drain and season. Place mixture in an 8 x 11 baking pan, cover with layer of carrots and peas. Prepare 2 cups medium thick gravy using bouillon to flavor. Pour hot gravy over meat and vegetables. Mash potatoes, seasoning with a little milk, salt, and pepper. Spread potatoes over meat mixture and dot top with butter. Bake 1 hour in a preheated 300 F oven. Makes 8 servings.

Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (05:10) (159) Fido: Cooking

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