10-31-2011 Sheperd's Pie

We are back after a fun filled week in the dizzying Disney World. We managed to ride, see, and eat everything possible. We had our fill of Mickey Mouse shaped ice cream bars, ice cream sandwiches, pancakes and waffles. I looked everywhere to bring home my own Mickey Mouse waffle iron, but had no luck.

Now it's back to real life, back to the kitchen. I'm not sure if I was happier in the happiest place on earth, or when I was moseying around the grocery store today deciding what to make for dinner. One thing is for sure though, it was nice to have a home cooked meal.

I was really in the mood for some comfort food, which led me to make Sheperd's Pie, Rolls, and a Romaine Salad with French Dressing.

Here are the recipes:

Sheperd's Pie

This is a hodge podge of a few different recipes tailored to my liking. You can totally get away with making only this for your meal.

Potato Layer

1.5 lbs. Russet Potatoes, peeled and diced
1/2 C. unsweetened plain soy milk
2 T. margarine, I used tub Smart Balance Light
3/4 t. salt
1/4 t. pepper

Place the peeled and cut potatoes in a medium pot, and cover with cold water. Put the pot onto the stove and bring the water to a boil. Boil until the potatoes are tender (test by piercing with a fork). Drain over sink into a colander. Place cooked potatoes back into pot, add the soy milk, margarine, salt, and pepper. Use a potato masher, and mash until smooth.

While the potatoes are cooking, prepare the meat layer.

Meat Layer

2 T. olive oil
1 small onion, chopped
1 large (or 2 small) carrot, peeled and diced
2 cloves garlic, minced
1.5 lbs. ground beef
1/2-1 t. salt
1/2 t. pepper
2 T. flour
2 T. tomato paste
2 T. ketchup
1 C. vegetable or chicken broth
1 (14.5 oz.) can diced tomatoes, drained
1 pinch dried rosemary
1/2 t. dried thyme
1/2 C. frozen corn kernels
1/2 C. frozen peas

Preheat the oven to 400 degrees.

Heat the oil in a large pot. Add the onion and cook until translucent, about 3 minutes. Add the carrots, and cook another few minutes. Add the ground beef and garlic. Cook stirring every so often, until the meat is browned. Add the salt, and pepper, and flour. Stir until combined. Cook for a minute or two, stirring constantly.

Stir in the tomato paste, ketchup, broth, diced tomatoes, rosemary, and thyme. Bring to a simmer, and cook for 10 minutes until the sauce is slightly thickened. Stir in the corn and peas.Taste to check for seasoning, may need more salt or pepper.

Place in a large baking dish, I used a round dutch oven. Place dollops of the mashed potatoes ontop, and then gently spread so the entire meat layer is covered with mashed potatoes. Feel free to sprinkle the top with paprika and pepper.

Place in the oven and bake for 25 minutes. Remove, and let stand at least 10 minutes before serving.

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French Salad Dressing

This is a favorite in my house. Goes great on any type of lettuce, with cucumbers, tomatoes, avocado, etc.

3/8 C. vegetable oil
1/4 C. ketchup
2 1/2 T. sugar
2 T. vinegar
1-2 T. chopped onion
a few drops fresh lemon juice
1/4 t. paprika
pinch of salt

Place all of the above ingredients in a container. Use an immersion blender to blend until the onion is grated and the dressing thick and emulsified, about 1 minute. Taste to check if it needs more salt. Store in the refrigerator until ready to use.

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I hope you have a great night! Pin It