Monday, September 23, 2013

Menu Monday....Order Up

Menu for my week this week?

Monday: Shepard's Pie w/Carrot Mashed Potatoes
Tuesday: Quesadilla Pie
Wednesday: Roasted Chicken with Pesto Farfalle
Thursday: LILY'S 5TH BIRTHDAY requested Meatballs and Sketti and Cupcakes
Friday: Chiptole Burritos 

I have NEVER made Friday's so stay tuned..it looks yummy

As for today.....It was fantastic...been years since I made it....the mashed potatoes on this are amazing

I do change this up a bit though....changes I did in Red

Shepard's Pie w/Carrot and Cheese Mashed Potatoes

 

  • 1 1/2 pounds ground round
  • 1 cup chopped onion
  • 1/2 (8-oz.) package fresh mushrooms, sliced (omit)
  • 1 garlic clove, minced
  • 1 cup frozen peas, thawed
  • 4 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme (omit)
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • Cheese-and-Carrot Mashed Potatoes
 I also like to make fresh mashed potatoes instead of following the ingredients (no frozen ones)
I like to make my potatoes (I use lots of milk, butter and sour cream to mine)  cook your carrots until tender and mash....then add to potatoes with cheddar cheese and then spread over top of beef
  1. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.
  2.  Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.
  3. Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.
  4. Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.
I promise you will not be disappointed with this recipe!

3 comments:

Jennifer said...

I have just added it to my menu list for next week. Yum, I love shepherd's pie!

Southern Cinderella said...

Looks SO yummy!!!!

LeAnna said...

Definitely giving this one a whirl!

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