Monday, March 9, 2009

Shepherd's Pie
From Shirley Pauole

1 lb ground meat
1 tbsp vinegar
1 tsp hot pepper
1 tsp paprika
1/4 tsp dried oregano
1 tsp chili powder
1 small onion
15 oz corn - drained
3 large potatoes
1/4 cup milk
1 tsp butter
1/4 tsp salt
dash of pepper
Shredded cheese

Combine meat, vinegar and spices. Cook in skillet until browned. Add onion and cook until onions begin to glaze. Spread on bottom in slow cooker. Spreak corn over meat mixture. Boil potatoes until soft. Mash with milk, butter, salt and papper. Spread over meat and corn. Cover and cook on low 3 hours in a crock pot. Sprinkle with cheese before serving. (I didn't use any hot pepper and I didn't have any dried oregano so I substituted one drop of oregano essenial oil).

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