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Hash-browned Shepherd's Pie

This is a good make-ahead dish, because after you have assembled it, it will keep in the refrigerator for 2 or 3 days, or the freezer for 2 or 3 months before cooking. It is also a good dish for using up odds-and-ends of meat or vegetables. For example, you can substitute left-over lamb or beef roast for the hamburger. It will just need a little more moisture and some instant gravy.

(Serves 2-3)


  • 1 pound lean hamburger
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped green pepper,
  • ½ cup chopped carrots
  • 1 finely chopped clove garlic or garlic powder
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon crushed rosemary
  • ¼ teaspoon paprika
  • Salt and pepper to taste
  • ½ cup beef broth
  • 1 level tablespoon flour


  • 2 cups frozen shredded hashbrowns
  • ½ cup shredded white cheese such as mozarella or cheddar
  • 1 egg
  • Pepper and salt.

(Preparation: 20 Minutes. Cooking: 40 minutes)
  1. In a large skillet, crumble and brown the hamburger. Unless it's fatty, don't bother to drain it.
  2. Add the carrot, onion, celery and green pepper. (In the pictured version, I also added some chopped green beans.) Stir in and cook for about 5 minutes.
  3. Add the garlic, paprika, Worcestershire, and a little salt and pepper.
  4. Sprinkle the flour over the mixture and stir in.
  5. Add beef stock and stir till thickening and bubbly.
  6. Add more salt to taste, or more beef stock or water if too dry.
  7. Pour mixture into a suitable casserole dish (1½ about right)
  8. Ahead of time, allow the frozen hashbrowns to thaw in a suitable bowl. (Note: The reason I use frozen hashbrowns is that they have been treated so as not to turn brown and ugly, as fresh potatoes will do.)
  9. Add the grated cheese. (Note: I used about 50 grams of Kraft shredded Parmesan-Romano-Asiago which had been sitting in my fridge for ages and was drying out.)
  10. Add pepper and salt. Mix well.
  11. Add egg and stir in thoroughly.
  12. Spoon potato mixture evenly over the meat and vegetables.
  13. Bake in a 400° oven for 40 - 45 minutes until the crust is golden brown.
  14. Allow to cool slightly before cutting into squares and serving.

This recipe is sooo more-ish. Although it is ample for two people, I ate ¾ of it the first night. I had the other ¼ today for lunch and wished there were more.

Contributed by Ted