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Old 10-22-2008, 09:51 AM
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Shepherd's Pie

This recipe was originally posted in What’s for Dinner August 2008 by: FamilyCorner
Shepherd's Pie

Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! I think you and your family will love this pleasing pie.—Chris Eschweiler, Dallas, Texas

TIME: Prep: 30 min. Bake: 30 min.

1 pound ground beef
3 bacon strips, diced
1 small onion, chopped
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/2 cup tomato sauce
1 can (11 ounces) Mexicorn, drained
5-1/2 cups hot mashed potatoes (prepared without milk and butter)
2 eggs, beaten
2 tablespoons butter, softened
1-2 tablespoons minced fresh parsley
1/4 teaspoon salt
Additional butter, melted

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, corn and beef. Simmer, uncovered, for 10 minutes or until heated through.

Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture.

Bake at 375° for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is golden brown. Yield: 6-8 servings.
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