Laurie's Shepherd's Pie The Best Recipes

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Laurie's Shepherd's Pie

"This savory red meat pie is so easy to make and is one of my husband's favorites. The leftovers are best for lunch day after today. For introduced taste, you may top the potatoes with a cup of shredded Cheddar cheese, if desired."

Ingredients :

3 potatoes, peeled and cubed
1 pound lean ground pork
1 massive onion, diced
1 inexperienced bell pepper, chopped
2 tablespoons margarine
1/4 cup milk
1 (nine inch) unbaked pie shell
1 (15 ounce) can cream-style corn

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

Preheat oven to 350 ranges F (a hundred seventy five ranges C).
Place the potatoes into a saucepan and fill with sufficient water to cover. Bring to a boil, and cook for 15 mins, or till tender. Drain and mash with margarine and milk till pretty smooth.
Meanwhile, disintegrate the floor pork into a huge skillet over medium-excessive heat. Add onion and bell pepper. Cook and stir until pork is browned; drain excess fats.
Place the red meat and onion combination into the lowest of the pie shell, pour the cream-fashion corn over it. Spread mashed potatoes to cowl the top of the pie.
Bake for 30 minutes in the preheated oven, or till the pie crust and potatoes are golden brown.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, cook it lightly, and make smooth-up less difficult.

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