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Shepherd’s Pie

June 28, 2008
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Shepherd\'s Pie

This is another one of those dishes that’s great to make ahead and freeze. I’m doing a bunch of cooking this weekend to try to make next week easier on me (as work is going to be insane).

Ingredients:

  • 1 lb lean ground beef
  • 1 large onion, diced
  • 3 ribs of celery, diced
  • 1 medium zucchini, grated or diced
  • 1-2 carrots, peeled and diced (or 1/2 to 3/4 cup of frozen crinkle cut carrots)
  • 2-3 cloves of garlic, minced
  • 1 can of 98% fat free cream of mushroom soup
  • 3 wedges of Laughing Cow garlic and herb cheese
  • 1/2 cup petite English peas
  • 1 cup chopped portobello mushrooms
  • 1/2 tsp paprika
  • 2 tsp dried parsley
  • ground pepper and salt to taste
  • the kitchen sink (not really but any other veggies you like really)

Directions:

  1. Brown and drain ground beef.
  2. Using either the leftover drippings from the beef or olive oil, sautee the vegetables (except the peas and mushrooms) along with all spices until onion is slightly translucent.
  3. In a large bowl, add mushroom soup, mushrooms, peas, and 3 wedges of Laughing Cow or other garlic and herb cheese spread. Mix well.
  4. Add ground beef and sauteed veggies. Mix well.
  5. Pour into large casserole dish.
  6. Add mashed potato topping (see below).
  7. Bake at 350 for 30 minutes.

Shepherd\'s Pie no topping

Cook’s note: If freezing, allow to thaw before baking (pull it out of the freezer and throw it in the fridge over night). You can freeze it with the mashed potato topping, but I find it works better to make the potatoes fresh and add them when you get ready to cook.

Mashed Potato Topping:*

  • 4-5 small russet or other potatoes
  • 2 wedges laughing cow garlic and herb cheese
  • half and half (Fat Free by Land O’Lakes is what I prefer)
  • 1 Tbsp margarine
  • salt and pepper to taste

Directions:

  1. Scrub potatoes clean and add to pot. DO NOT DICE! I know, it takes a lot longer (like an hour), but it’s part of my secret to making creamy potatoes.
  2. Boil for an hour.
  3. Drain. Peel if you wish, but I prefer to eat the peels.
  4. Add salt, pepper, garlic and herb cheese, and margarine, and mash well.
  5. Add half an half in small splashes, mixing well until you reach the desired consistency.

* Can also be used as a recipe for plain old mashed potatoes.

Printable version.

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