Thursday, February 4, 2010

What's Cooking Thursday - Shepherd's Pie

Better late then never on What's Cooking Wednesday.

I have an addiction to One-Pot meals. They are just so great and so easy. I love them. So here's another one for you to try if you like One-Pot meals like I do. Some how this Southern Living Recipe from 3 years ago made it's way into my recipe pile. It was Shepherd's Pie with a twist... Cheesy Carrot Mashed Potatoes for the topping. Something I have never tried and now I think I might keep that recipe and serve it as a side dish for some other meal. It was really good and got 5 stars from our dinner guests. One more thing I like about One-Pot meals...LEFTOVERS!!!


Shepherd's Pie
  • 1 1/2 pounds ground round (ground turkey worked well too)
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes

1. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

2. Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

3. Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.

Cheese and Carrot Mashed Potatoes
  • 1 (1-lb.) package baby carrots
  • 1 tablespoon butter
  • 1 (22-oz.) package frozen mashed potatoes
  • 2 1/2 cups milk
  • 1 cup (4 oz.) shredded Cheddar cheese
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper

1. Place carrots and 1/4 cup water in a large microwave-safe bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 8 to 10 minutes or until carrots are tender. Drain.

2. Stir in butter. Coarsely mash carrots with a potato masher.

3. Prepare potatoes according to package directions, using 2 1/2 cups milk. Stir in cheese, next 3 ingredients, and carrot mixture until well blended.

Note: For testing purposes only, we used Ore-Ida Frozen Mashed Potatoes. Do not use refrigerated mashed potatoes.




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