From Rourke: This was previously posted over a year ago. Reactions were mixed, to say the least. I’ll tell you from first-hand experience it’s a great tasting recipe. When looking at food storage items such as canned goods creating flavorful concoctions is so important to keep morale high. While it may look like something your cat did after consuming a large juicy rat…..it’s very tasty.
OK – on with the recipe.
When thinking about what types of food that can be stored long-term canned goods are the first thing that comes to mind. Canned items can be mixed together to make a meal or just eaten alone. Stocking up on canned soups, stews or other pasta meals like Chef Boyardee makes perfect sense, especially if you are on the move and not in a set location. However, I still think there is something to be said for having something that resembles a home-cooked meal to lift spirits during difficult times. That is why I have tried to take my regular supper meals and make them out of things that I might have long-term. Normally I use ground beef browned with onions as my meat in Shepherd’s Pie but I thought for this food storage recipe canned pot roast might make a good substitute.
For the record, this Northern Maine girl had NEVER tasted canned potatoes until I made this meal and I will always prefer my potatoes “uncanned”. Yes, potatoes are grown in Maine. Maine is not all lobsters and lighthouses. Aroostook County, known as “The County” by Mainers, is located in Northern Maine and is known for its abundance of potato farms. If you ever get a chance to visit you can pick up a bag of locally grown potatoes at a roadside stand between September and October. Just leave money in the box.
Anyway, this recipe turned out to be a very tasty and filling meal that can easily be made with only a few cans of food.
What you will need for Sheepdog Pie:
8×8 inch pan
2 cans of Roast Beef
1 can of corn
2 cans of sliced potatoes
Garlic salt and pepper to taste
Directions
- Preheat the grill to 375 degrees F
2. Mash roast beef chunks and sauce with a fork and spread evenly on bottom of 8×8 pan
3. Drain can of corn and spread evenly over top of roast beef
4. Drain cans of potatoes and mash or place slices over the top of the corn. I choose to mash the potatoes with a potato masher but I think laying the slices over the top would also be good and faster. I also added some garlic salt and pepper to taste.
5. Cover with tin foil and place on top rack of preheated grill for approximately 30 minutes
6. It’s ready when hot and bubbly.
If available, top with shredded or parmesan cheese. The homemade banana bread made the meal even better.
Enjoy!!!
MainePrepperGirl
