John's Sheppard’s Pie
Recipe from John Gallagher of Pa.
1.5 lbs of ground beef (93 to 97% fat free)
1 tbsp garlic powder
1/4 tsp Montreal Steak seasoning
1/8 tsp black pepper
1 pinch of basil leaves
3 medium potatoes (sliced into 1-inch pieces)
1 dozen baby carrots (sliced lengthwise in quarters)
1 1 and 3/4oz. can of Campbell’s Cream of Chicken Soup (diluted with 1/2 can water)
1 1/2 cups bisquick flour
1 1/2 cups of 2% milk
1/8 tsp paprika
1 cup of fresh string beans (snapped into pieces)
In a large skillet brown the ground beef. Add in garlic powder, steak seasoning, black pepper, and basil to the meat and mix everything together well. Cut the potatoes and carrots as described above. In a 3-quart casserole bowl layer: meat, potatoes, beans, carrots, and soup mix. This should make about 3 layers. Now mix the bisquick and milk together then allow it to settle for about 5 minutes. Now pour the mixture over top of the casserole. Bake at 375 for 1 to 1 1/2 hours or until the top is golden brown. When the casserole is about 3/4 of the way through cover the top with aluminum foil. (Use 1 tbsp of melted butter on top before covering with the foil.) Makes about 4 to 6 servings. Enjoy!