Wednesday, February 4, 2009

Sheperd's Pie

This is another food storage dinner, and I thought it was delicious!, I used beef soup though and I think it would have been better with actual beef stew because there is a lot of juice in the soup and I just dumped it out, but either way it was a crowd pleaser, and very easy!

1 (40 oz) can beef stew
1 (12oz) can vegetables (peas, corn or green beans)
1 cup potato pearls (from your cannery materials)
1/2 cup grated cheese
2 cups very hot water

combine stew and vegi's then pour into an 9 x 9 baking dish.
Combine potato pearls with water, stir briefly, cover and let stand for 5-10 min (or if you are using another kind of instant potatoes just make it like it says on the package)
Spread potatoes over the stew, top with grated cheese.
Bake at 350 degrees for 30 min or until hot and bubbly.

serving suggestion:
instead of using a casserole dish, try dividing the entree into individual ramekins.

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