16 July 2010

Mom's Shepherd's Pie

  • 2pk box of sour cream & chives instant potatoes
  • 1 cup chicken broth
  • 1 1/2 cups water
  • 1 1/3 cup milk
  • 1/4 cup Italian Dressing
  • 1 lb.  Extra-lean ground beef
  • 1 cup frozen seasoning blend
  • 1 cup frozen peas*
  • 1 cup frozen corn*
  • ½ cup frozen spinach*
  • 1 large carrot, sliced on an angle (or use store bought sliced!)*
  • 2 T fresh chopped parsley or 1 t dried
  • 1 cup chicken broth
  • Salt & pepper to taste
  • 1/3 cup shredded cheese (I used… colby jack LOL)
  • (**** or your favorite vegetable mix)

  1. Combine potato flakes, 1 c broth, water and milk in a large microwaveable bowl.
  2. Microwave, covered with wrap, for 5 minutes.  Set aside.
  3. Put carrot in another microwaveable bowl with a little water. Microwave 3-5 minutes until tender.
  4. Heat dressing over medium-high  heat. Add meat and seasoning blend. Sautéing until meat is browned.
  5. Add, reduce heat & simmer until almost tender.
  6. In a large oven-safe skillet ( I use cast iron), warm together ¼ cup of light oil and 2 heaping table spoons of flour.
  7. Stir frequently until it starts to color, whisk in 1 c broth and enough water to create a not-too-thin gravy.
  8. Mix vegetable/meat mixture into gravy and smooth down.
  9. Spoon potatoes over mixture, leaving little peaks (they’ll brown pretty).
  10. Sprinkle with cheese and bake at 350° until cheese melts and peaks brown.

Omit meat and add beans, tofu, or more hearty veggies like zucchini and other squash! Use vegetable broth in place of chicken.. VOILA!

Pictures soon!!


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