Melissa’s mom shares her twist on the classic Shepherd’s Pie but with souffléd potatoes:
1. Make mashed potatoes; Claud prefers a mix of packaged and real potatoes mixed with butter and milk. Once done, set aside.
2. Pan fry chopped meat and onion
3. Then add french green beans ( cut in half) and chopped cauliflower. No need to steam ahead of time, just add to pan fry mix to cook.
4. Then add tomato soup or plain spaghetti sauce — some kind of red sauce, about a cup and a half of that to the already cooked pan fry mix.
3. Then add french green beans ( cut in half) and chopped cauliflower. No need to steam ahead of time, just add to pan fry mix to cook.
4. Then add tomato soup or plain spaghetti sauce — some kind of red sauce, about a cup and a half of that to the already cooked pan fry mix.
5. Add it all in a casserole dish then on top add back the mashed potatoes
6. Cut quarter inch pads of butter and place across the potatoes.
7. Bake in the oven at 350 degrees and leave until top is golden brown (which is about a half hour)
8. To add a little crisp on top, put it on broil for about two minutes.
8. To add a little crisp on top, put it on broil for about two minutes.