Wednesday, September 25, 2013

Shepherd's Pie

When my Stud muffin and I got married, this was the only recipe that he had me ask my MIL for, Shepherd's Pie. She was surprised that this was the one that he wanted. Through the years I have altered it to make it lower in fat (98% fat free cream of mushroom), but you can do the original version if you so choose. It's nothing special to look at but it is very tasty. Seems to me you could turn it up a notch by sautéing 8 oz. mushrooms (sliced thin) and adding about 1 cup of frozen petite peas (thawed, of course) to meat mixture. Also, I must say that a yellow meat potato makes the best tasting mashed potato. It's a nice frugal but tasty casserole for the chilly days ahead. Leftovers microwave well. Enjoy!

Shepard's Pie

  • 1¼ lb. Ground Turkey 99% lean or Ground Beef
  • ½  cup diced onion
  • 1 can Cream of Mushroom Soup 98% fat free, undiluted or high test
  • 1 Tbsp. Worcestershire Sauce with turkey or if using beef use 3 Tbsp.
  • Mashed potatoes, already prepared
  • cooking spray
Preheat oven to 350 degrees. Meanwhile brown meat and onion in nonstick skillet sprayed with cooking oil. Cook until meat is cooked through and no longer pink, only drain fat if using beef and set aside.

In a large bowl whisk together soup and Worcestershire sauce and mix well. Stir in meat mixture, coating  evenly.

Spray a casserole dish with cooking spray and spread meat mixture evenly into casserole dish.

Then place a layer of mashed potatoes over top, about 1 inch thick. Bake uncovered for 30 minutes at 350 degrees.

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