livermush shepherd's pie

1½ pounds livermush
2 medium onions, diced
1 tablespoon sugar
1 can cream of mushroom soup
6 medium potatoes
½ stick butter or margarine
½-1 cup milk
Salt and pepper to taste
2 cups grated cheese

Cut livermush into ½-inch slices, and fry until crispy. Drain the slices on paper towels; then lay them edge-to-edge to cover the bottom of a 9 x 13-inch baking dish.

Sauté onions until well browned, sprinkling sugar over the onions as they’re frying to help them caramelize. Spread the sautéed onions over the livermush slices.

Using a rubber spatula, spread soup, undiluted, over the onions and livermush.

Peel and boil potatoes to make mashed potatoes, adding butter and milk to the cooked potatoes before whipping. Add salt and pepper to taste, and spread the potatoes in an even layer on top of the mushroom soup, onions, and livermush.

Top the casserole with cheese. Bake at 400° for 30 minutes or until the cheese is bubbly and beginning to brown. Serve with ketchup or your favorite steak sauce.

This recipe originally appeared in the August 2008 issue of Our State (vol. 76, no. 3). Click here to see the full issue, or jump to the recipe page here.

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