Jessica Cox

Shepherd’s Pie

Crescent Rolls

Tarts

Shepherd's Pie

Mashed Potatoes

-2 1/2 lbs. peeled and diced potatoes

-3 Tbsp butter

-1/2 tsp salt

-1/4 tsp pepper

-1 cup milk

Begin by peeling and dicing potatoes and put them into a pot of boiling water. boil until tender. drain the water. Add butter, milk, salt, and pepper and mash up.

Meat Sauce

-1 lb. ground beef

-2 cans green beans

-1/4 tsp salt

-1/4 tsp pepper

-1 can cream of chicken soup

-1 med onion chopped finely (opt. - I'm not using one)

 -1 cup shredded cheese

Brown the ground beef in a frying pan. Drown the grease out of the meat. Drain green beans and add them and the cream of chicken soup (and onion if desired) to the meat. Add salt and pepper. 

Take the meat sauce and place it on the bottom of an 8x8 greased pan then layer the mashed potatoes on top. Add Cheese to the top of mashed potatoes. Place in the oven and bake at 350 degrees F until the cheese is melted and the meal is warm all the way through. 

Tarts

Crust

-1 cup sugar

-1 cup shortening

-1 egg

-2 cup flour

-1 tsp vanilla

Mix all ingredients together; roll into balls and place in mini muffin tins. Press dough into tin creating a cup like figure. Bake at 350 for 9 minutes. take out of oven and let cool. 

Cream

-8oz whipped cream

-4oz cream cheese (softened)

Beat together until desired thickness is reached. scoop the mixture into the cooled shell and place fruit of any desired kind (if desired) on top of the tart.