Shepherd's Pie, Southern Recipe Cooking Tutorials

Shepherd's Pie Recipe Tutorial, Collard Valley Cooks Vol. 1 Cookbook Recipe
Link to Purchase Large Print Vol. 1 Cookbook: https://collard-valley-cooks-store.myshopify.com/collections/all
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NOW FOR THIS FAMILY RECIPE: Recipe is in our Vol. 1 Cookbook
Shepherd’s Pie
5 LBS. RUSSET POTATOES
2 TSP. SALT
1/4 CUP SOUR CREAM
3/4 TSP. BLACK PEPPER
1/2 STICK SALTED BUTTER
3/4 CUP MILK
Peel and cut potatoes-simmer in a stock pot 35 min. on medium heat. Drain-add salt, sour cream, black pepper, milk, and margarine. Cream with stand mixer or hand mixer until light and fluffy. Beef filling:
SMALL ONION (DICED)
1.5 LB. GROUND CHUCK
1 TSP. WEBER STEAK-N-CHOP
1/2 CUP BROWN GRAVY MIX (MCCORMICK)
1 TSP. WORCESTERSHIRE SAUCE
2-15 OZ. CANS MIXED VEGETABLES
DO NOT USE FROZEN VEGETABLES UNLESS, You cook them until tender before adding to recipe.
Brown beef with diced onion. Drain if needed. Add steakn-chop, brown gravy mix, Worcestershire, and liquid from one can of veggies. Cook on medium until liquid evaporates. Spray large square or round baking dish with cooking spray. Add half potatoes to bottom of dish. Add drained veggies around outside edge. Add beef in center. Top with rest of potatoes around edges of baking dish. Bake at 400 degrees until brown and bubbly. Tip: Recipe fits great in a 3” deep cast iron 10.25” skillet.