Cooking Louisiana - Sheppard's Pie

Sheppard’s Pie

This is my Mother’s recipe

1 lb. ground beef
2 large white potatoes, sliced thin
2 carrots, sliced
1 lg. onion, sliced
¾ cup diced celery if desired
1 stick of real butter (use thin slices as needed – not the whole stick)
Salt, pepper and garlic powder

Season beef with salt, pepper and garlic seasonings (use your own judgment).

Line high above side an oven casserole dish with aluminum foil so that the foil can be folded and closed tightly. Using the wide, heavy duty, type foil works best. 

Butter bottom of aluminum foil or use cooking spray to keep ingredients from sticking to foil. Spread the layer of meat first on the bottom. Next, put 4 or 5 thin slices of butter on it equally placed.  Next layer the carrots and lightly sprinkle with seasoning and that same amount of butter. Continue with the onion, celery and potato using the same seasoning/butter method. Bake at 350 F degrees for one hour.

Season to taste.
Serves 4

J. J. Guidry – Lafayette, LA

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