24 February, 2019
Billie Jean’s Shepherd’s Pie
Serves: 6 -8
2 Tablespoons cooking oil, divided
1 ½ pounds ground beef
2 teaspoons salt
½ teaspoon black pepper
1 medium sweet onion, chopped
1 can (14.5 ounces) yellow corn
1 can (14.5 ounces) kitchen-sliced green beans
1 large tub (2 pounds) Bob Evan’s “Family Size” mashed potatoes
2 cups shredded cheddar cheese, divided
Tony Chachere’s Creole Seasoning, to taste
Preheat oven to 350°
In a large skillet, heat 1 Tablespoon of the cooking oil and add the ground beef, salt and pepper. Cook over medium high heat, breaking it into large crumbles as it cooks, until no longer pink. Drain the fat and put the cooked beef into a large mixing bowl. Set aside.
Return the skillet to the stove and heat the remaining cooking oil. Add the chopped onions and cook over medium heat until the onions are translucent and tender. Turn off the burner and add the cooked onion to the bowl with the cooked beef.
Stir in the corn and green beans, and 1 cup of the shredded cheese. Mix well. Spread the mixture into a large baking pan. ( I use an 11 ½” x 8 ½” lasagna baking dish.)
Spoon the mashed potatoes over the beef mixture and smooth with a spatula to completely cover the beef. Sprinkle the top with the remaining cheddar cheese. Liberally sprinkle the top with Tony’s, to taste.
Bake for 30 minutes, until lightly brown and bubbling. Serve warm.