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Shepard's Pie
Yield: 4 to 6 servings
Ingredients
| 1 |
pound |
ground beef, cooked and drained of fat
|
|
|
| 2 |
|
large potatoes, cubed and cooked
|
|
|
| 1 |
cup |
cooked peas
|
|
|
| 1 |
cup |
cooked carrots, sliced
|
|
|
| 3 |
|
green onions, sliced
|
|
|
| 1 |
clove |
garlic, minced
|
|
|
| 1 |
teaspoon |
pepper
|
|
|
| 2 |
cups |
prepared brown gravy
|
|
|
| 2 |
packages |
refrigerated pie crust
|
|
|
Directions:
In large bowl, combine beef, potatoes, peas, carrots, green onions, garlic, pepper and gravy. Press 1 pie crust into bottom of 9-inch pie plate; fill with beef mixture. Cover with second crust. Pinch edges to seal; cut slits in top to allow steam to escape.
Bake 30 minutes at 350 degrees or until pie crust is golden brown.
Please note that some ingredients and brands may not be available in every store.
Fayette Shop and Save Recipes
https://2464.awgweb.com/Recipes/Detail/5223/