Sunday, November 11, 2012

Shepherd's Pie


Shepherd's Pie is an inexpensive, easy meal for any night of the week. This is very family friendly - kids love it and if you have a meat and potatoes type man in the house - he will be very happy! My hubs had 3 helpings!! I haven't made this in quite some time, so he was very happy to see this on his plate for dinner!

Next time I make this I am going to make it with cauliflower mash (see recipe below) instead of mashed potatoes to make it low-carb, and I think the cauliflower mash will be just as delicious (maybe even more so)!

Shepherd's Pie

Ingredients
5 yukon gold potatoes
5 galic cloves, peeled
1/2 stick butter
about 1/4 cup warmed milk
salt & pepper to taste
1 lb ground chuck
1 onion chopped
1 teaspoon garlic minced
2 tablespoons butter
1/2 lb fresh green beans, trimmed
3 carrots sliced (more or less to your liking)
1 14.5 ounce can diced tomatoes

Directions
Wash potatoes and dice. Boil potatoes with garlic cloves until fork tender; drain. Mash potatoes with 1/2 stick butter and 1/2 the milk. Adding more warmed milk as needed. Keep potatoes warm.
While potatoes are boiling, melt 2 tablespoons butter in skillet over medium heat and cook carrots with the green beans until crisp tender (You can also steam the carrots and green beans which would cut out the butter}. When veges are crisp tender transfer them from skillet to a plate.  In same skillet, brown ground chuck with onions and garlic until meat is cooked through. Add diced tomatoes with their juice and heat through. Add green beans and carrots to the meat mixture.  Put meat and vege mixture in a 9" casserole dish and top with mashed potatoes. Bake in a pre-heated 350 degree oven for about 20-30 minutes and enjoy! Top with shredded cheese if you desire and heat until melted.


Garlic Cauliflower Mash (low-carb alternative to garlic mashed potatoes)
1 medium head of cauliflower 
1/4 cup grated Parmesan cheese
1 teaspoon of freshly minced garlic (or more to taste)
1/8 teaspoon chicken base
1/8 teaspoon black pepper
butter and chopped fresh chives for garnish

Cut cauliflower into small pieces and place in boiling water for about 5-6 minutes or until thoroughly cooked. Drain well (do not cool), and pat dry with paper towels. In a blender or food processor, puree the hot cauliflower with the Parmesan, garlic, chicken base, and pepper until smooth. An immersion blender works well if you have one. Garnish with chives and butter and serve hot.

TIP:  I like to use Pyrex for casseroles. It is so durable and travels easily if needed. I also love it for storage. I tend to shy away from plastic containers and use pyrex for storing in the fridge and freezer

2 comments:

  1. Sometimes I think we are on the same cooking vibe! I was JUST thinking about making a sheppards pie yesterday...a definate family fave!

    Pumpkin turkey chili interest you??

    ReplyDelete
    Replies
    1. I love how versatile it is - you can put anything in there! haha I am definitely interested in that recipe for a pumpkin turkey chili!! Please share! <3

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