Beazell's Cook Book

No Time to Dally Sheperd's Pie by Betty Schaub

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2 lbs. lean ground beef
2 Tbsp. olive oil
Mixed chopped onions, celery and bell peppers (1 cup)
1 can cream of mushroom soup
1 can of Early June Peas drained
Beazell's Cajun Seasoning to taste
2 Tbsp. Kitchen Bouquet
2 cups frozen hash browns
2 cups grated cheddar cheese

In large skillet cook ground beef and drain. Return to skillet and add olive oil and mixed chopped vegetables. Cook until lightly browned. Add Beazell's, Kitchen Bouquet, and soup. Simmer for 10 minutes.

Remove from heat. Add peas and stir well.  Top with cheddar cheese.  Top with Hash Browns.

Bake in skillet in a 425 oven for 30 minutes.

Alternate for breakfast - Substitute Jimmy Deans breakfast sausage and 6 eggs for the ground beef and peas.

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