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"shepherd's pie"
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1 lb | ground beef |
3 | bacon strips, diced |
1 small | onion, chopped |
2 | garlic cloves, minced |
1/4 tsp | dried oregano |
1/2 cup | tomato sauce |
1 can | mexicorn drained |
5 1/2 cups | hot mash potatoes, (made without milk and butter) |
2 eggs lightly beaten | |
2 tbls | butter softened |
1 to 2 tbls | inched fresh parsley |
1/4 tsp | salt |
Additional butter melted |
1. In large skillet, cook beef over med heat until no longer pink; drain and set aside. In same skillet, cook the bacon, onion, garlic, and oregano until bacon crisp. Stir in tomato sauce, corn, reserved beef. Bring to boil. Reduce heat, simmer uncovered for 10 minutes.
2. Meanwhile, combine mash potatoes eggs, butter, parsley and salt. Spread half of potato mix onto bottom and sides of greased 9" pie plate. Top with beef mixture and remaining potato mix.
3. Bake at 375 for 20 minutes. Brush with melted butter. Bake 10 minutes longer until top golden brown.
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