Tuesday, January 3, 2017

It's All In The Pie

I love pie!

Don't you?!

Pumpkin pie is probably on the top of my list of faves but I am not talking dessert pies today.

Today I am talking Shepherd's Pie. A warm savory goodness to serve for dinner or even lunch.

Tip Time: I Love using bell peppers in my recipes as serving dishes. As a rule a cup of food is the amount a bariatric patient will eventually be eating at each meal and peppers are pretty much natures 1 cup measuring cup. So when I can I use it and that is what I did with my shepherd's pie.

Hunt's has come up with a genius product!

I think most recipes I have ever used tomato paste in were 2T and this is so easy and pre-measured!

Loved it.

This recipe is awesome and I also use it with leftovers when I have made a roast beef or crockpot beef because I typically also make mashed potatoes with either of those meats. So this is a great leftover meal or use the ground beef and make it from scratch.

My son loves raw peppers but hates cooked so for him I used a small dish and did the same thing.

T’s Shepard Pie

For the Potatoes:
1 1/2 pounds potatoes, peeled and cubed
6 oz Greek yogurt, plain
1/2t sea salt
1/2 c shredded cheddar cheese
4 slices bacon

For the filling:
1 pound ground beef
1 medium onion, diced
2 small carrots. sliced
1 zucchini, diced or spiraled
8 oz sliced mushrooms
1/2T minced fresh garlic
2T tomato paste
1T Worcestershire sauce
1c Dark Ale beer
1/2 c sugar snap peas

To Make Potatoes:
Place potatoes in large pot and cover with water, Bring to a boil and cook for 30 minutes.
Drain and then mash with yogurt and sea salt. Set aside.

To Make Filling:
Preheat oven to 400.
Brown ground beef. Set aside.
Spray a sauté pan with cooing spray. Add onions, carrots, zucchini and mushrooms. Sauté for about 7 minutes. Add garlic and continue another 2 minutes.
Return beef to pan along with tomato paste, beer and Worcestershire sauce.
Bring to a boil then reduce heat to simmer. Simmer for 15 minutes. Add sugar snap peas and cook another 2 minutes.
Pour into 8x8 dish and top with mashed potatoes.
Bake for 20 minutes.
Remove from oven and top with cheese and bacon. Return to oven for another 5 minutes or until cheese is melted.
Remove from oven and allow to stand about 5 minutes.

The recipe directions are for a one dish dinner that you can divide after cooking, totally up to you how you want to make and serve it.

I hope you enjoy.

Until next time....keep cooking!

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