Shepherd's Pie

Ingredients:

• 3 lbs ground beef
• 16 oz mixed veggies
• 4 cups beef gravy
• 5 lbs potatoes
• 1 stick butter (room temp)
• 16 oz sour cream
• 1 lb grated sharp cheddar cheese
• 2 bulbs roasted garlic
• 1 tablespoon kosher salt

Method:

Scrub and peel (if desired) your potatoes. Cut them into 1/2” slices and add to water to boil until soft enough to mash.

While the potatoes are cooking, roast the garlic, and brown/drain the ground beef.

Stir the ground beef and mixed vegetables together in an enormous baking pan. I like the big aluminum ones. Mix the gravy in with the meat/veggie blend.

When your potatoes are done, drain the water, then put them back in the pot for mashing. Add the butter and garlic, and mash by hand.

Add the cheese, sour cream and salt, and mix well with an electric mixer, until smooth.

Spread the cheesy mashed potatoes evenly over the meat/veggie/gravy mix. Cover with aluminum foil and bake at 350 for 45 minutes.

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Cheesy Green Bean Casserole

Just another rip-off recipe. This one is pretty much straight off the side of the fried onions can, but with a few twists.

• 1 1/2 cups milk
• 2 (10 3/4 ounce) cans Cambell's Cream of Mushroom Soup
• 2 (14.5 oz) cans cut green beans
• 2 (15.5 oz) cans cut wax (yellow) beans
• 2 (6 oz) cans French's or Durkee's French Fried Onions
• 9 slices processed Swiss cheese
• 1/2 teaspoon Tony Chechere's Creole Seasoning
  

Pour your beans into a strainer.

Take them on a quick spin through the salad spinner... They'll enjoy it.


In a mixing bowl, combine the beans, soup, milk, Tony Chechere's, and 1 1/3 cup of fried onions. Mix well.

Spread half the mixture to a casserole dish.

Layer the processed Swiss slices evenly. Note: Be sure to use processed Swiss. The real deal would overwhelm the dish.

Add the remaining green bean mixture, and bake at 350 for 40 minutes.


After 40 minutes, add the rest of the French Fried Onions to the top, and bake for another 5 minutes.


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