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.

Cottage Pie Christine

The recipe I tried tonite was inspired by Jane Leeves on the NATE SHOW yesterday. While I attempted to mostly follow her classic English recipe, I didn't have some ingredients and bought the wrong herbs. Plus, my ADD kicked in and I had to use up those mushrooms. Here's what happened and my boys loved it! Hearty and tasty even if it is a rainy December night. (Where's our snow?!!)


Prep Time: 60 Min.
Cook Times: 40 min.
Makes two pies … two dinners + leftovers?


INGREDIENTS:
2½ lbs. lean ground turkey
2 small red onions, diced
1 cup fresh mushrooms, diced
5-6 cloves garlic, minced
5 stalks celery, halved and chopped
15 baby carrots, chopped (or 3 carrots the old fashioned way)
5 twigs fresh Rosemary, chopped
¼ cup fresh basil, chopped
¼ - ½ cups fresh Thyme, chopped
Sea Salt
Fresh ground pepper from the pepper farm (hello Jim Gaffigan)
½ cup + Worcestershire sauce
1½ - 2 lbs. red potatoes
1 ½ cups beef stock
3-4 TBSP Wondra
1 ½ cups frozen peas
¼ to ½ cup heavy whipping cream
6 TBSP unsalted butter
Extra Virgin Olive Oil
½ cup shredded cheddar cheese (optional)


In large skillet, sauté onions in Extra Virgin Olive Oil til soft over medium heat. Add washed, diced mushrooms and garlic. Stir. Add celery and carrots. Stir. Add more oil as needed, keep the skillet on the dry side.

MULTITASK NOW: While sautéing, boil water in a large pot for the potatoes. When the water is crazy boiling, add washed, halved red potos and boil til soft, about 13 minutes.

Add turkey meat to skillet and brown. Add salt, pepper and fresh herbs. Stir in Worcestershire and mix well. Pour in beef stock and stir, then add Wondra 2 TBSP at a time until mixture is thick. Bring to boil. Simmer and add the peas.

If potos are done early, remove from heat add butter and cover. When mashing, add salt, pepper and heavy cream til a mixture thinner than straight mashed potatoes. Using hand masher, mix well. You want these potos thinner because you will spread them over two pans.

COOKING:
Using two pie or quiche pans, divide meat filling on bottom of both pans. Spread potatoes over meat filling. Top with cheese if desired.

Bake til cheese is melted and top is nearly bubbly and slightly browned at 350, about 40 minutes.


We have a lot of leftovers. That's good, no cooking later! I would add more Thyme, salt and pepper next time.

Spot was hiding so there are no paw ratings this time. She must have been hiding from her sin we have yet to discover...