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Biting into warm comfort food can counter the effects of having to brave biting cold temperatures. With February sure to bring some whoppers, Diane Pecca is offering an established mood enhancer with her Shepherd’s Pie.
The resident of the 2300 block of South 16th Street noted that this recipe has earned raves from her family. With its combination of lean protein and complex carbohydrates, not to mention vegetables, the dish could have your loved ones herding in for seconds, maybe even thirds, too.
Ingredients:
1 pound of lean ground beef
1 11-ounce can of condensed cream of mushroom soup
1/2 cup of chopped onion
1 cup of frozen peas and carrots
1 tablespoon of ketchup
1/8 teaspoon of ground black pepper
4 cups of mashed potatoes
8 tablespoons of milk
1/4 stick of butter
Directions:
Preheat oven to 400 degrees.
Boil a pot of water, and add the cut-up potatoes. Drain, and mash the spuds with the milk and butter. In a large skillet, cook the beef and onion until the meat is well-browned, stirring often to break it up.
Add the peas and carrots, soup, pepper and ketchup into the beef mixture. Spoon the contents into a 9-inch casserole dish, and spread evenly. Spoon the mashed potatoes over the mixture, and bake for approximately 30 minutes or until the potatoes are lightly browned.
Send your recipe to the South Philly Review at editor@southphillyreview.com and, if published, receive a gift certificate to a local restaurant. Please include your name, address and telephone number for verification purposes.
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