Friday, January 25, 2013

Shepherd's Pie

In elementary school, my cousin and I were in a Girl Scout troop led by her mom. Every year we'd do a "practice" camping trip or two in their back yard and another one or two "real" camping trips at large Girl Scout camps a state away. One meal that always showed up on the menu was shepherd's pie. It's one of those easy to prepare, one-dish meals that packs in your meat, vegetables and carbs.

Those days being distant memories, I haven't had shepherd's pie in about as many years. It wasn't until I was browsing Pinterest one night and found this recipe that I thought about shepherd's pie as a viable, not-eating-dinner-in-the-woods dinner option. I remember our Girl Scout version having peas and corn in the "pie," so I adapted the recipe a bit for my own tastes, and scaled down the ingredients to make just two servings.

How great are these mini bags of frozen veggies?
What You Need:
-Ground meat (my choice: turkey)
-Olive oil
-Lipton Recipe Secrets - Onion
-Frozen peas
-Frozen corn
-Potatoes (my choice: russet baking potatoes)
-Shredded cheese (my choice: Mexican blend)
-Milk (my choice: skim)
-Butter (my choice: Land 'O Lakes spread with Canola Oil)

What You Do:
1. Begin by washing and then boiling the potatoes in water. I used two smallish (about 3 inch) Russet baking potatoes, since that's all that was available at my grocery store. I left the skin on while boiling.

2. Using my Misto oil mister, I sprayed a large frying pan with extra virgin olive oil and began browning the ground turkey. I used about 1/3 of a 1.3 lb package of turkey.

3. Wash, peel and chop the carrots and add them to the meat.

4. After the meat has browned, add the Lipton Recipe Secrets, frozen corn, frozen peas and water to the frying pan. I used half of one pouch of the Lipton Recipe Secrets and about 1/2 cup of water. Turn up the heat and continue to stir until the water has boiled out. Beware - this is when it starts smelling really good.

5. Once the potatoes are soft enough to pierce with a fork, remove them from the water and mash with milk, butter and cheese. My measurements here aren't exact. Just enough milk to get the consistency of somewhat thick mashed potatoes, less than 1 tbs of butter and about a handful of shredded cheese. Stir together until the cheese melts. I mashed the potatoes with the skin on them.

6. In your serving dish(es) - I opted for those great little 6-3/8 inch Fiesta pie plates again - layer the meat and vegetable mixture, then a layer of mashed potatoes on top.

7. Bake uncovered at 400 degrees for about 15 minutes. The potatoes should be a little golden around the edges.

And now the question - to eat it with a fork or a spoon?

Going, going, gone! This was so good, I wanted to eat both plates!
This is not a sponsored  post. All products and brands mentioned were purchased by my choice with my money. 

1 comment:

Christina said...

Shepard's pie is always a "camping" meal to me too. I think I've made it 2 or 3 times since girl scout times but it just feels weird. hahaha