Saturday, July 19, 2008

Sherperd Pie

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1/2 kg ground sirloin
2 large onions, peeled and diced
230 g frozen green beans, thawed
1/2 head cauliflower, chopped
120 g shredded Cheddar cheese
1 can (10.75 ounce) condensed cream of mushroom soup
6 potatoes, peeled and diced
60 g cream cheese, softened
30 g butter, softened
60 ml milk
garlic powder (sikit sajo)
dried chives
salt and pepper to taste

  • Preheat oven to 175 degrees C. Lightly grease baking dish.
  • Place ground sirloin in a large skillet over medium heat and saute 1 minute. Add chopped onion and continue to cook until meat is no longer pink and onion is beginning to brown.
  • Pour mixture into greased baking dish. Top meat layer with green beans and cauliflower. Sprinkle cheese over vegetables, then spread evenly with cream of mushroom soup.
  • Place potatoes in a large pot. Cover them with water and bring to a boil. Boil 10 minutes, or until tender. Drain.
  • To potatoes add softened cream cheese and butter or margarine. Whip until all ingredients are combined. Pour in milk and continue to whip until potatoes are smooth and fluffy.
  • Add garlic powder, salt, and pepper to taste.
  • Spread potatoes over soup layer. Sprinkle lightly with chives. Bake uncovered in preheated oven for 35 to 45 minutes, until potatoes are golden brown.