Showing posts with label shepherd's pie. Show all posts
Showing posts with label shepherd's pie. Show all posts

Saturday, February 15, 2014

Shepherd's Pie De-Lite

From Peg Cochran

Gigi Fitzgerald from my Gourmet De-Lite series delivers lower calorie meals to her group of clients.  One of the things she makes is shepherd's pie.  We've had some great shepherd's pie recipes here on Mystery Lovers' Kitchen, but if you want to try one that won't wreak havoc on your diet, here you go!

1 onion


1 tablespoon olive oil


1.25 lbs. ground turkey


1 cup frozen peas


1 small container of fresh mushrooms, sliced 


1/4 cup ketchup


1 14.5-ounce can mushroom gravy (Campbells had only 100 calories for the whole can)


1 tablespoon Worcestershire sauce


5 medium potatoes, boiled and mashed with skim or 1/2 percent milk


First off, make your mashed potatoes.  This dish is so flavorful you won't miss having butter in them (I only put butter in the mashed potatoes at Thanksgiving!)



Chop the onion and sauté in 1 tablespoon olive oil until soft.  Add ground turkey and saute until turkey loses its pink color.


Add frozen peas and mushrooms


Stir in ketchup, gravy and Worcestershire sauce.  Place in a casserole dish--one that you can take straight to the table is great!

Spread mashed potatoes on top.

Cook in a 350 degree oven until bubbling and slightly browned on top--approximately 30 minutes.


Enjoy free of guilt!  This is something the whole family will like.

If you want to read more about Gigi and her adventures, Iced to Death comes out on March 4.  Allergic to Death and Steamed to Death are out now.  Steamed to Death is available in large print.  All books contain more light recipes.

Coming March 4 - 4 stars from RT Book Review!

And if you'd like to read about the adventures of middle-aged Jersey Girl Lucille Mazzarella, check out Confession Is Murder, ("laugh out loud funny".) Available now.


Visit my web site or my Facebook page.  Or follow me on Twitter @pegcochran




Friday, September 14, 2012

Back to School: Shepherd's Pie

by Sheila Connolly
 
 
The only hard and fast school tradition when I was growing up was the cookie tin (which I still have) filled with homemade chocolate chip cookies (the Nestle package recipe, of course).  I'd come in the door, grab a couple of cookies and a Coke, and do my homework.  Did I mention I like sugar?

 
For my elementary school years, I attended a variety of schools that had a cafeteria, so I didn't have to take lunch (much to my mother's joy, no doubt, since she was so not a morning person!).  The only item that stands out from my time at a Quaker school in Pennsylvania was the cream-cheese-and-apple-butter sandwiches, but I think you can figure out how to make that one for yourselves.

 
Which leaves my fourth-grade school, Springside, in Chestnut Hill in Philadelphia.  Again, I have few memories of meals there, but what I do remember was that it was the first time I encountered Shepherd's Pie.  And I liked it.

 
That seems odd to me now, since at home we did eat lamb stew and lamb chops and leg of lamb, but maybe ground lamb was too exotic or hard to come by.  Now, however, it's a family staple, and it's most often my husband who makes it.

 
One point that mystifies me:  you find a lot of recipes that call for ground beef in Shepherd's Pie.  Uh, excuse me, but doesn't that make it Cowherd's Pie?  I know there are people who dislike the taste of lamb, but in that case, find another name.  Still, this recipe will still taste good with ground beef, ground chicken or turkey, buffalo (we find it in our market), and for all I know, crumbled tofu (haven't tried that).

 

SHEPHERD'S PIE

 

1 pound ground lamb (or substitute a meat of your choice, ground)

1 Tblsp cooking oil

2 medium onions, finely chopped

1 Tblsp tomato paste

1 Tblsp flour

1 cup beef broth

2 cups cooked mixed vegetables (Note: you can buy a variety of combinations, frozen, at the market, and most include chopped carrots and peas; you can add corn to the mix, since its slightly sweet flavor matches well with the lamb.)

Salt and pepper to taste

 

5 medium potatoes, boiled and mashed (the potatoes must be loose enough to spread over the dish. Feel free to add milk and butter, and definitely some salt and pepper.)  If you happen to have leftover mashed potatoes, they'll do fine.

 
1 Tblsp butter to top

 

Preheat the oven to 350 degrees.

 
Brown the ground lamb in oil, and drain off any excess.  Stir in the onions and cook for about five minutes, until the onions are soft.  Stir in the tomato paste, flour and broth.  And the cooked vegetables, and salt and pepper.



Transfer the mixture into a large, deep casserole.  Top with the mashed potatoes (if you want to get fancy, you can pipe the potatoes on top with a pastry bag), and dot with butter.
 

 
Bake uncovered for 30 minutes.

 
This recipe should serve 4 to 6 people.  It tastes even better left over!


 

One funny story about the doughty kitchen ladies of Springside School.  I lived in the burbs, and one day I found in my backyard a small (maybe a foot long?) baby black snake, which I proudly took to school to show off—probably because my mother wouldn't let me keep it in the house.  Somehow it escaped from its terrarium in my classroom, on the second floor, and made its way to the kitchen, in the basement, where the lunch ladies found it.  Did they panic?  Nope—they traced it to me, and politely requested that I remove it, which I did, setting it free at the edge of the playground.  Kudos to them for not smashing it with the nearest cooking utensil.
 
Our class production of Alice in Wonderland--that's me on the
right, as Alice.  BTW, I designed the scenery.  I have no
idea why I put a fountain in it.
 

Wednesday, October 7, 2009

A Hot Dish: Shepherd's Pie



Ta Da! The winner of our

drawing for an autographed

copy of Sally Goldenbaum’s

book is Janel from Michigan.

Congratulations, Janel!



The happiest day of my year, every year, is when

the temperature outside finally drops below 90.

Yes, I said 90. I live in the Southwest and believe

me when you suffer through stretches of 115 degree

days, 90 is almost chilly. Seriously, I consider 70

cold and pull on my hat and mittens if it drops into

the 60’s. So, last week when it dropped to 88 (brr)

degrees, I fired up my oven to bake one of my favorite

cold weather hot dishes – Shepherd’s Pie!



Easy Shepherd's Pie

(Cottage Pie in the UK)


1 pound lean

ground beef
1 teaspoon

Worcestershire sauce

Salt and pepper

to taste

1 cup frozen

mixed veggies

(corn, carrots and peas)
6 medium potatoes,

peeled, boiled, and

mashed

1 cup cheddar cheese


Brown ground beef. Drain grease if necessary. Simmer
beef and season with
Worcestershire sauce, salt, and
pepper. While simmering add frozen vegetables.
When
vegetables are warmed through, pour mixture into a 2 qt
casserole dish. Spread mashed potatoes on top (should be
about an inch thick). Sprinkle with cheddar cheese and
bake at 350° until cheese is browned on top, about 25 to
35 minutes.
I like to serve it with homemade biscuits.
Yum!




Jenn McKinlay

SPRINKLE WITH MURDER

March 2010


aka Lucy Lawrence

STUCK ON MURDER

Sept 2009


www.jennmckinlay.com