We always called this recipe College Casserole growing up.
No one ever knew what I was talking about when I would say
that we had College Casserole for dinner.
I finally found out the real name for this recipe,
it's called Shepherd's Pie!
When I found out Shepherd's Pie could be bottled using the
Pressure Canner I was so excited I just had to share it!
Here's the Recipe PDF:
Salt and Pepper
Broiled Steak Seasoning
Can of French Cut Beans, Drained
Can of Corn with Juice
Canned Vegetables can be replaced with Frozen Mixed Veggies.
(Veggie Combination: Peas, Carrots, and Corn)
Instructions To Pressure Can Shepherd's Pie:
You will only be canning the Meat Filling,
NOT the Potatoes and Cheese!
Follow the recipe to prepare the meat mixture.
Spoon into quart-sized jars.
Wipe the rims clean and add new lids.
Tighten lids with rings - finger tight.
Place jars into a Pressure Canner with 2-3 inches of water.
Follow the instructions for your pressure canner.
Process jars at 15 lbs. psi for 90 minutes.
(The 15 lbs. is for the altitude in Farmington, UT.)
Wait for the pressure to return to normal.
Remove jars and add the date to the lid.
Pour contents into a 9x13-inch baking dish,
or into a crock-pot.
Layer prepared mashed potatoes over the meat mixture.
This is a great time to use your potato flakes
or potato pearls!
Add cheese and bake at 350 degrees or crockpot
until mixture is bubbly.
The best part of having a Jar of Shepherd's Pie . . .
You won't smell like onion-y hamburger.