Monday, December 28, 2009

Shepard's Pie

I am never a fan of mashed potatoes the next day, they seem to lose something with the storage, so instead of trying to eat my way through another plate of turkey dinner, after the holidays, I like to make something warm and comforting. I love shepard's pie in the winter, there is just something comforting about curling up with a plate when it is cold outside.

This is also great as it gets rid of extra gravy, mashed potatoes and vegetables from turkey dinner (which saves a lot of prep time).

My Shepard's pie

1 lb lean ground beef
2 stalks celery, chopped
1/2 onion chopped
1 cup frozen corn (if desired)
1-2 cup leftover carrots (or frozen mixed veggies)
Leftover gravy (or make some with a clubhouse mix)

1. Brown the meat and then add the celery and onion until the meat is cooked. Add the vegetables and gravy, mix and pour into a 3 quart casserole dish.
2. Top with the mashed potatoes (you will want at least an inch or so on top of the meat mixture). Using a fork draw lines in the potatoes (this will allow them to crisp up while baking).
3. Bake at 350F for about 30 minutes.


This turned out really well, and even using the clubhouse gravy (made with water) it wasn't too salty. It was also a great change after all the turkey!

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