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Shepherd's Pie Recipe

Ingredients

2 1/2 cups boiling water

1 cup packed brown sugar

1 tablespoon salt

1 quart heavy cream

1 (9 inch) unbaked deep dish pie crust

Directions

In a pot over medium-low heat, combine boiling water and brown sugar and simmer for 40 minutes, until thick.

Stir in the salt and brown sugar mixture. Gradually stir in the cream until smooth and creamy. Holding mixture, pour into pie shell. Refrigerate at least 2 hours.

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Nancy Langa Larang writes:

⭐ ⭐ ⭐ ⭐ ⭐

I added a large can of Campbell's soup, cooked as directed, and rinsed and dried. I also substituted one egg and one tablespoon of McCormick's Salt. I removed the skin and this is a very simple recipe... I used rice, added onions, and a can of tomato sauce. I used this recipe as a base. I followed the recipe exactly, except for the fact that I didn't measure out the dill yet. I was worried that the amount of dill might be too little, but it actually was quite a lot more than I thought. I used Harold's Choice, named after its finicky inventor, a recipe I've followed for over 30 years. If you're worried about the strength of the dressing, worry not. This is an easy and delightful recipe!
Malavalky writes:

⭐ ⭐ ⭐ ⭐

Loved it! I did bake it like everyone said 350 for 15 minutes, added extra sugar & butter , ...LIGHTLY. Great taste! I would love to try it over white chocolate or chocolate chips too.
Recipe generated 2019-05-25 03:17:08 | 0 fresh recipes left | Github | Twitter