{"id":204,"date":"2016-11-19T15:20:46","date_gmt":"2016-11-19T20:20:46","guid":{"rendered":"http:\/\/bethmorris.com\/cooking\/?p=204"},"modified":"2017-03-12T11:53:20","modified_gmt":"2017-03-12T15:53:20","slug":"shepards-pie","status":"publish","type":"post","link":"http:\/\/bethmorris.com\/cooking\/shepards-pie\/","title":{"rendered":"Mexican Shepard&#8217;s Pie"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 pound ground beef<\/li>\n<li>1 medium onion, chopped (about 1\/2 cup)<\/li>\n<li>1 can (10 1\/2 ounces) Campbell\u2019s\u00ae Condensed Cream of Mushroom Soup or (10 1\/2 ounces) Campbell\u2019s\u00ae Condensed 98% Fat Free Cream of Mushroom Soup<\/li>\n<li><del>1 tablespoon ketchup<\/del> <strong>See Chef&#8217;s tip<\/strong><\/li>\n<li><del>1\/8 teaspoon ground black pepper<\/del> <strong>See Chef&#8217;s tip<\/strong><\/li>\n<li><del>1 cup frozen peas and carrots<\/del>\u00a0<strong> See Chef&#8217;s tip<\/strong><del><\/del><\/li>\n<li><del>2 1\/2 cups reduced fat (2%) milk<\/del> <strong>See Chef&#8217;s tip<del><br \/>\n<\/del><\/strong><\/li>\n<li>1\/4 cup (1\/2 stick) butter<\/li>\n<li>2 cups instant mashed potato flakes or buds<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong><br \/>\nInstructions<\/strong><\/p>\n<p>Heat the oven to 400\u00b0F.<\/p>\n<p>Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.<\/p>\n<p>Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate<\/p>\n<p>Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.<\/p>\n<p>Bake for 15 minutes or until the potatoes are lightly browned.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong><em>Chef Tip:<\/em> <\/strong>Try this Mexican-seasoned version with sour cream-Cheddar potatoes on top!\u00a0 Increase the ketchup to <strong>2 tablespoons<\/strong> and the black pepper to <strong>1 teaspoon<\/strong>.\u00a0\u00a0Reduce the milk to <strong>2 cups<\/strong>.\u00a0 Substitute frozen corn for the peas and carrots.\u00a0 Add<strong> 1<\/strong> poblano pepper, seeded and diced, to the beef mixture in Step 2.\u00a0 Add <strong>1 envelope<\/strong> (about 1 ounce) taco seasoning mix\u00a0to the soup mixture in\u00a0Step 3.\u00a0 Stir in\u00a0<strong>1\/2 cup<\/strong> sour cream and <strong>3\/4 cup<\/strong> shredded Cheddar cheese with the potato flakes in Step 4.\u00a0\u00a0Spoon the potatoes over the beef mixture.\u00a0 Sprinkle with an additional <strong>1\/4 cup<\/strong> shredded Cheddar cheese.\u00a0 Bake for\u00a020 minutes or until the potatoes are lightly browned.\u00a0 Sprinkle with\u00a0\u00a0<strong>3<\/strong> green onions, sliced.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 pound ground beef 1 medium onion, chopped (about 1\/2 cup) 1 can (10 1\/2 ounces) Campbell\u2019s\u00ae Condensed Cream of Mushroom Soup or (10 1\/2 ounces) Campbell\u2019s\u00ae Condensed 98% Fat Free Cream of Mushroom Soup 1 tablespoon ketchup See Chef&#8217;s tip 1\/8 teaspoon ground black pepper See Chef&#8217;s tip 1 cup frozen peas and &hellip; <a href=\"http:\/\/bethmorris.com\/cooking\/shepards-pie\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Mexican Shepard&#8217;s Pie<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[9,20,12,53,18],"class_list":["post-204","post","type-post","status-publish","format-standard","hentry","category-beef","tag-beef-2","tag-crock-pot","tag-ground-beef","tag-mexican","tag-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mexican Shepard&#039;s Pie - Morris Family<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/bethmorris.com\/cooking\/shepards-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mexican Shepard&#039;s Pie - Morris Family\" \/>\n<meta property=\"og:description\" content=\"Ingredients 1 pound ground beef 1 medium onion, chopped (about 1\/2 cup) 1 can (10 1\/2 ounces) Campbell\u2019s\u00ae Condensed Cream of Mushroom Soup or (10 1\/2 ounces) Campbell\u2019s\u00ae Condensed 98% Fat Free Cream of Mushroom Soup 1 tablespoon ketchup See Chef&#8217;s tip 1\/8 teaspoon ground black pepper See Chef&#8217;s tip 1 cup frozen peas and &hellip; 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