or Cottage Pie depending on the meat used.
Ingredients:
1 1/2 lbs. potatoes (Red or Yukon Gold)
1 1b. ground meat(for Cottage Pie) (ground lamb for Shepherd's Pie )
12oz. package of frozen peas and carrots
16oz. package of shredded Cheddar cheese (your choice mild, medium or sharp)
2 cloves garlic, minced
1 small onion finely chopped
1 bell pepper finely chopped
2 green onions finely chopped
Salt and cayenne pepper to taste
Instructions:
Preheat oven to 350 °F. Peel and quarter potatoes then place in a pot cover with water. Add about a tablespoon of salt and boil potatoes until tender. When potatoes are done drain and mash the potatoes smooth and creamy. (Note: Or you can fix a package of instant mash potatoes.) Remove the frozen peas and carrots and let them set out while you prepare most of the meal. Meanwhile, brown ground meat in large skillet make sure to break up the meat into small chunks. Add in the onions, bell peppers, green onions and garlic. Season this with salt and pepper to your taste. Do not completely cook down the ground meat because you will be baking it in the oven. Do not drain off any of the liquid from the ground meat. This will add flavor and moisture to the dish. Once this is finished, remove from heat and set aside. You need to get a 7”x 11" baking pan and coat the inside with Pan. Place in it the ground meat and spread evenly. Add in the package of peas and carrots and spread out evenly as well. Now you can spoon in the mash potatoes on top of the peas and carrots and even them out. Open the package of cheese and spread on the top of the potatoes and place in the oven for approximately 30 minutes.
Note: According to the British and Irish this would be called "Cottage Pie". "Shepherd's Pie" uses Lamb.
Sent by my sister Mary Lynn (Broussard) Huguet.
