Good Morning! Happy Tuesday! It’s still freezing here in PA! I heard on the news yesterday that tomorrow we are supposed to get a mix of rain and snow! Ugh. Will spring ever get here? I’m ready to put on my flip-flops and open toed shoes already! Bring on the warm weather! Hopefully warm weather will get here soon!
So last night I wanted to make something that I could bake in the Rachael Ray casserole dish that Melissa got me. Two weeks ago, I had seen an incredible sounding and looking recipe on Kristin’s blog. It was for Shepard’s Pie. I’ve never had it before. I had heard of it but didn’t really know what went into it or anything like that. After seeing how Kristin made it and how amazing it looked, I knew this was the recipe!
I made this exactly according to the recipe that she posted except for the mashed potatoes. I used a bag of McCain Purely Potatoes. Have you tried this before? It made making mashed potatoes so easy!
I microwaved these potatoes according to the directions on the bag (13 minutes). I mashed them with the skin on and then I added some butter and 8th Continent Soy Milk. They came out perfectly. I love this product!
Shepard’s Pie (from Kristin’s blog, Iowa Girl Eats)
4 cups mashed potatoes
1lb ground beef
1/3 cup onion, chopped
2 garlic cloves, minced
3 Tablespoons flour
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1 can (14.5oz) chicken broth
2 cups frozen vegetable medley
salt & pepper
1. Pre-heat oven to 400 degrees. Brown ground beef, onions and garlic in a large skillet on med-high heat. When meat is completely cooked, stir in flour and cook for 1-2 minutes.
2. Stir in tomato paste, Worcestershire sauce, soy sauce and chicken broth. Simmer for 5-6 minutes, or until sauce is thick. Turn the heat off and stir in frozen vegetables and salt and pepper, to taste.
3. Pour beef mixture into a large, oven-proof casserole dish. Top with mashed potatoes and smooth with a spatula. Sprinkle garlic salt on top of mashed potatoes.
4. Place casserole dish on a large sheet pan (in case the sauce overflows) and bake for 20-30 minutes, or until top is golden brown. Ladle and serve!
I realized after I took this picture of the ingredients that I left out quite a few things. So please don’t go by this picture. Make sure you look at the ingredient list. In the picture, I forgot the ingredients for the mashed potatoes, the frozen veggies, and the minced garlic.
Let me tell you, this was DELICIOUS! Mike and I loved this dish so much! Kristin does not disappoint with her recipes! This is the second one of her’s that I tried and I loved! Mike liked it because it was all of his favorite foods, meat, veggies, and mashed potatoes! It actually didn’t take long to cook at all! The longest part was getting together all of the ingredients. It really only took 25 minutes to bake in the oven. This was just so good! I am definitely adding this recipe to one of my favorite things to make! I am so looking forward to leftovers tonight! Seriously, if you’ve never had Shepard’s Pie before, try this recipe! You will become a huge fan, like me!
The rest of the night I spent trying to clean up our kitchen since I made it look like a disaster area. I should have taken a picture. I am quite the messy cook! Are you neat or messy when you cook? I don’t think I’ve ever been neat cooking. It’s too hard especially since our kitchen is pretty small. It’s a lot bigger than the kitchen at our old place. That kitchen was awful! We barely had any counter space at all. We have much more space at this place.
We caught up on Cake Boss, Dancing with the Stars and the Real World. I enjoyed Dancing with the Stars. Some of the celebrities this year are really good! I’m impressed. I’m thinking that Wendy Williams, or Sugar Ray Leonard might be going home tonight. Wendy Williams is not good at all. She looks very awkward when she is dancing. Who do you think will be the first voted off?
Alright, I better get back to work now. Enjoy your morning!
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