Inverted Shepherd's Pie
From Kayde 12 years ago
- 30 minutes prep, 90 to make
- Serves 6
I love a a shepherds pie, but wanted something a little different, so I decided to use the garlic potatoes and put the potatoes on the bottom and use it for a crust. Then it was just wing it. Mixing the flavors I like together. Read more I served it with my Spinach Mushroom Toss, to which I added the other half of the sliced vadilla onion. See less
Ingredients
- CRUST shopping list
- 2 envelopes garlic insant potatoes shopping list
- 2 1/2 c water shopping list
- 3 Tbsp butter shopping list
- FILLING shopping list
- 1/2 vadilla onion, thinly sliced shopping list
- 8 oz mushrooms, sliced shopping list
- 1 lb ground sausage, fried and drained shopping list
- 8 slc pepper jack cheese, crumbled shopping list
- salt and pepper shopping list
- 3/4 c milk shopping list
- 3 eggs, well beaten shopping list
- 1/4 c cheddar cheese shopping list
How to make it
- 1. Preheat oven to 350°
- Mix all crust ingredients until smooth. Press into a crust in a 9 inch deep pie pan, using a cup to help press into shape. (You may have a little left over)
- Bake for 30 minutes or until golden brown.
- 2. Make sure the sausage is well drained on a paper towel, before proceeding. Layer half the onions, half the sausage, 4 slices of pepper jack, mushrooms salt and pepper. Repeat. Mix the milk and egg together, and pour over top of pie. Bake for 30 minutes. Remove from oven and cover with the cheddar cheese. Bake another 30-45 minutes. Remove from oven. let sit for 5 minutes or so before slicing.
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