Wisconsin Shepherd's Pie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 ready to use pie crust
• 1 lb ground beef
• 1/2 small onion, peeled and diced (optional)
• 1 brown gravy mix, prepaired
• 1/4 cup bisquick baking mix
• 1 cup sour cream
• 1/2 cup cream cheese
• 1 cup mixed frozen vegetables
• 6 servings mashed potatoes
• 1 teaspoon morton nature seasons seasoning blend
• 1 teaspoon parsley
• 1/2 teaspoon dill weed
• salt and pepper
• butter or olive oil, to brush top
• if you like it hot and spicy add a couple drops tabasco sauce or chili pepper, to burger mix
• shredded cheese, to top

Recipe

• 1 pre heat oven to 425*f if using frozen pie crust pre bake crust for 8-10 min while browning burger. poke crust with fork several times prior to baking to prevent air bubbles.
• 2 brown burger and onion with seasonings. add gravy, sour cream, cream cheese, veggies and bisquck mix then stir. spoon into pastry in an 8 or 9 inch pie pan then top with mashed potatoes. lightly brush potatoes with melted butter or olive oil mixed with a dash of dried parsley and dill weed.
• 3 bake at 425*f for 20-25 min top with shredded cheese and bake 5 more minute.
• 4 served with a salad and cresent rolls or a crusty bread.
• 5 instant potatoes make this dish quick to make and herbed or sour cream and onion flavors add an extra zing.
• 6 i sometimes make up the burger mixture the night before along with the potatoes to save time.
• 7 i have also made this with a biscut crust, either with a bisquick mix or canned but be sure to pre bake the biscut crust or it will be undercooked and doughy.
• 8 for a vegatarian twist use soy based dairy free products and firm tofu crumbled along with a 4oz can of tomato paste. the tofu really needs the tomato for flavor.