Shepherd's Pie

Shepherd's Pie is a quintessential fall food! Even though it is still 90 degrees here and hardly fall - Megan inspired me to make it.

You see, she made it for Adam on Monday night, and he loved it. She was so proud of her supper that she sent me a picture of it plated on her Turf Green Fiestaware!

Too bad the picture was really dark or I would include it with this post.

You gotta love Shepherd's Pie - there are like a million different ways you can make it. I made it totally different than Megan did - but that's the beauty of it - it is still Shepherd's Pie!

Megan's version:

1 can Dinty Moore
2 envelopes of instant potatoes
cheddar cheese, shredded

Pour Dinty Moore into 8x8 glass baking dish. Prepare potatoes according to packaged directions. Place on top of Dinty Moore. Cover with shredded cheese.

Bake at 350 degrees until bubbly and cheese is melted.

My version:

1 lb. ground venison
2 Tbsp. oil
1/2 red onion, chopped
1 tsp. beef bouillon
1 cup water
2 Tbsp. flour
1 cup frozen peas
1 cup frozen corn
salt/pepper
instant potatoes
cheddar cheese, shredded

In large skillet heat oil; add onions. Cook until glossy. Add ground venison. Cook until no longer pink.

Add beef bouillon and water. Heat until boiling. Turn down heat and add flour, stirring until thick.

Add peas and corn. Remove from heat. In large bowl, make instant potatoes (6 servings) according to box directions.

Pour slightly cooled meat mixture into 8x8 baking dish. Cover meat mixture with instant potatoes; cover potatoes with shredded cheese.

Bake at 350 degrees until bubbly and cheese is melted.

Love Me