Shepherd's Pie
INGREDIENTS:
6 md Potatoes peeled and sliced 1 pk (20-oz) sausage links/
-thin -ground chuck browned in
2 md Onions sliced thin -amounts you like
3 Carrots scraped and sliced 1 cn (15-oz) condensed cream of
-thin -tomato soup diluted with a
1/4 c Cooked rice not instant -soup
1 cn (14.5-oz) peas with liquid
6 md Potatoes peeled and sliced 1 pk (20-oz) sausage links/
-thin -ground chuck browned in
2 md Onions sliced thin -amounts you like
3 Carrots scraped and sliced 1 cn (15-oz) condensed cream of
-thin -tomato soup diluted with a
1/4 c Cooked rice not instant -soup
1 cn (14.5-oz) peas with liquid
can of water Salt and white pepper to taste
In a buttered, 4 quart casserole layer the potatoes, onions and carrots, season each layer as you go with salt and pepper. Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake, covered, in a 375 degree oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered.
In a buttered, 4 quart casserole layer the potatoes, onions and carrots, season each layer as you go with salt and pepper. Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake, covered, in a 375 degree oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered.