The New Shepherd's Pie

Our fav comfort meal ever! We were first introduced to a version of this hearty casserole the night we came home from the hospital with our newborn son. Elated and exhausted, we were delighted to receive and eat up this lovely gift from a church friend. Ever since then, this has been a regular winter meal in our house. The way I prepare it makes 2 dinners. More work up front gives you a night off later on! Here's the version we currently enjoy almost 18 years later.

INGREDIENTS:
2 # ground beef 85/15 or 1# 85/15 and 1#ground turkey, browned
2 pkg Lipton's Beef & Mushroom dry soup
1 Family size (26+oz) can of Campbell's Vegetable Soup
2 pkg (10+oz) frozen mixed vegetables (like Bird's Eye Steamfresh)
4 heaping TBSP Wondra
3 cups mashed red potatoes
2 eggs
1/3 cup heavy cream
1/4 cup fresh basil, chopped
1 TBSP paprika
2/3 cup shredded cheddar cheese
Big pinch of Kosher Salt

EASY STEPS:
1. Brown meat in large skillet, stir in Wondra and add soups. Spread meat mixture into two medium sized glass casserole dishes. Sprinkle generously with Kosher salt.
2. While browning: Halve enough large red potatoes to fill a 5 quart stock pot, top with water and bring to boil. Lower heat and cook on med high til you can poke the potos and they are soft. Drain. Keep in pot.
3. While potatoing: Zap frozen veggies to thaw - about 2 minutes. Sprinkle evenly over both pans.
4. Mash potatoes with hand masher, adding enough heavy cream to create a slightly wet mixture. Stir in chopped basil, add eggs then paprika. Be sure this mixture is smooth enough to spread on two casseroles. If too thick, add more cream. Finish with cheddar cheese. Spread this mixture over meat.
5. Bake one casserole at 350 until bubbly - about 35 minutes. Cool the other pan then freeze. Be sure and use within 2 months for freshest taste.

Yummy! And since there no onions are involved, Spot wasn't hiding under the bed. This recipe could be morphed many ways. The way I first made it was with instant potatoes, but since I've become more of a cook I like to use real fresh ingredients and add freshness like basil.

Hearty Chicken Pot Pie

A few months ago I was in need of comfort food and went in search of Chix Pot Pie recipes. This is the one I found and tweaked that will comfort any man or woman in your life. I made it so often I started tripling the ingredients (except the pie crust) and freezing. Then all we had to do was thaw and bake when craving comfort or all your veggies mixed in one bite. We serve this with rice.

INGREDIENTS:
1 pkg of 2 refrigerator pie crusts at room temp
2 large chicken breasts, cubed or one deli cooked chicken skin and bones removed, cubed
1 cup sliced or shredded fresh carrots
1 cup sliced celery
2 cups frozen peas
2 small sweet onions, diced
1/3 cup butter
2/3 cups flour
Big pinch Kosher salt
1/2 - 1 tsp ground pepper
1 tsp celery seed
3 cups low sodium chicken broth
1 1/4 cups heavy cream
4 sprigs fresh rosemary, pulled off stem
3 cloves garlic, minced
3/4 cup sliced mushrooms

Let's walk through the recipe:
1. In large skillet, sauté onions, garlic and mushrooms in butter
2. In large saucepan, place carrots, celery and peas if using a cooked deli chicken. If using uncooked breasts, add them too. Add enough water just to cover. Bring to boil and cook 13 minutes. Drain and set aside, adding chicken if you didn't yet.
3. When onions etc are soft, whisk in flour and seasonings. Slowly add broth and cream. Add rosemary. Bring to boil, then simmer til thickened. Stir frequently. Set aside.
4. Unfurl one pie crust and fit to bottom and sides of 9" pie plate. Use fork to poke some holes in bottom and sides.
5. Spoon the chicken-veg mixture into bottom of pie crust. Pour the onion-gravy mixture over all. Fit other pie crust to top of pie and seal edges. Pierce crust to let out steam.
6. Bake 350 for 45 minutes or til crust is golden brown. If you need to keep warm, turn off oven and tent pie with foil.

Spot gives 4 paws and sits in hope like a mime at our feet! This recipe makes a generous onion-gravy and if we have extra and I'm not making more than one pie, I freeze it for the next one.