Sheppards Pie


"my version of sheppards pie"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


3 1/2 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. cook ground sirloin and sausage with onion.
  2. add beef broth so meat soaks up the flavor, and cook it down. let the broth sit in the meat for awhile so it has a nice flavor. start peeling the potatoes. large pot put chicken bouillon. then add potatoes. chop the potatoes up small. then boil. milk, one stick of butter, salt and pepper and mash well. drain the chopped sirloin, so it is some what dry, then add mushrooms and cream of mushroom soup. you could also add mushrooms to the meat while it is cooking. layer the meat in a 5 quart casserole dish. the one with the high sides. then add the potatoes, spread evenly across the meat, cover with aluminum foil, you can refrigerate, and cook the next day. cook at least a hour and a half covered with aluminum foil , then top with velvetta and bacon bits. place back in the oven for another half of an hour. till cheese is melted and center is bubbly. take out and let stand for a half of an hour. people at work gobbled this up


Read all reviews 0

Other stories that may interest you