Sheppard’s Pie is a potato casserole comfort food. It warms the belly like oven baked lasagna and fills you up like steak and potato stew.
“She looketh well to the ways of her household, and eateth not the bread of idleness.” Proverbs 31:27
1 lb. Ground Beef
1 Jar or Can of Spaghetti Sauce (Onion & Garlic)
1/2 Bell Pepper finely chopped
2 Cloves Garlic finely chopped
1/2 Cup Margarine
1/2 Cup Whole Milk
1 Teaspoon table salt
2 lbs Shredded Cheese
2 Nine-inch chaffing pans
2 Mixing bowls
First, wash potatoes and then place them in chaffing pan, sprinkle them with olive oil, cover with foil, then bake in the oven on 400 degrees.
While the potatoes are baking, put the meat into a large skillet on low heat to begin the browning process. Next, add onions, bell pepper, and garlic to the meat in the skillet. Turn heat up to medium and saute the mixture until meat is fully browned. Next add salt and pepper to taste then turn the heat back to low again, pour in stewed tomatoes and spaghetti sauce, then let simmer for 20 minutes lightly covered with foil.
Potatoes should be soft enough to peel and mash at this point. Remove potatoes from the oven them peel them while they are hot. Place potatoes in a stock pot then, turn the fire on low. Mash potatoes a little then pour in butter, milk, salt & pepper to taste. Mash more if needed then whisk until smooth.
Remove from oven and let stand 5 minutes before serving. Selah!