Shepard's Pie

November 8, 2017

 

 

 

OK, I think the cold weather is FINALLY here to stay, or at least I hope so! I'm really over these 70 something degree temps in November dammitt. I want to wear sweaters and boots and my long camel wool coat and eat stuff like this every night and drink rich heavy red wines and Guinness.  I mean, is that too much to ask? I think not.   

 

This shepard's pie is so easy to make and only requires like, 5 ingredients.  It was a huge hit with the hubs, he ate ALMOST THE ENTIRE THING in one night; including the peas and carrots, which he otherwise hates but throw in some potatoes and meat and voila, you'll get your veggies in your picky eaters in no time.  

 

 

 

You can use any meat of your choice, but I used ground turkey because it has the least amount of fat.  The Lipton soup mix lends a lot of flavor so there is not need to add any seasoning.  I know I've mentioned that I don't like using premade ingredients but its so rare that I use them so for this its fine ;) Plus, it makes this dish that much easier.  

 

I just simply browned the meat in a cast iron skillet, it will also be baked in this as well, added a packet of the soup mix with one cup of water, you could totally use Guinness though! In fact i'm pretty sure i have done that before. I then added the peas and carrots.  {The potatoes were boiling while cooking the meat}  Once they were fork tender I drained them and then put them in my kitchen aid stand mixer along with a little butter, cream, salt&pepper and whipped them up using the whisk attachment.  The stand mixers are currently on sale btw and would make a great Christmas present! 

 

 

 

 

 

 This recipe yields about 5-6 servings, or less if your significant other serves himself a heaping spoon full each time:) 

 

 

INGREDIENTS

  • 1 Package lean ground turkey or beef 

  • 1/2 Cup shredded Parmesan cheese

  • 1 Cup frozen pea & carrot medley

  • 1/4 Cup heavy cream or stock

  • 2 Tbsp butter

  • 1 Package Lipton beef soup mix

  • Thyme (optional)

  • About 5-6 small red potatoes

  • 1 Cup water

  • Salt&Pepper

Directions

  1. In a medium sized pot, boil potatoes until fork tender. Pre-heat oven to 350.

  2. While the potatoes are boiling, brown your meat in a large skillet.

  3. Once the meat is browned, add one cup of water or Guinness;), the soup mix and the peas and carrots.  Stir until combined and turn to low heat. 

  4. Once potatoes are done, drain and add to stand mixer or back to pot. Add about 2 tbsp butter, 1/4 cup heavy cream, cheese, salt & pepper.  Mix on med speed until creamy while stopping periodically to scrap down the sides.  If you're using a pot, cream them with a hand mixer.  

  5. Turn your stove off and top the meat mixture with the potatoes using a spatula.

  6. Bake about 25 minutes broiling the last 2-3 minutes.

  7. Let sit about 5 minutes then enjoy!

Don't forget to TAG or @ me on Facebook and IG if you make this! Bon Appetite!

 

 

Share on Facebook
Share on Twitter
Please reload

#1 

I'm a paragraph. Click here to add your own text and edit me.

 

#2

I'm a paragraph. Click here to add your own text and edit me.

 

#3

I'm a paragraph. Click here to add your own text and edit me.

RACHELS
COOKING TIPS

© 2017 THE SAVORY SOUL. Proudly Customized by ARobi Collective