Thursday, July 7, 2011

Shepard's Pie

Last summer we were blessed with a friend who cooked us dinner once a week while we were caring for my MIL. She introduce us a a few new dishes but one that has become our favorite is Shepard's pie.
 I never ate it before and I seriously was missing out. It has so many favorite ingredients all in one dish. This was tonight's dinner and I thought I would share our recipe.

For our version we use:
ground beef and ground pork
frozen peas
frozen corn
canned tomatoes
shredded cheese both mozzarella and cheddar (I use 1 big brick of each)
cream cheese
clubhouse Italian seasoning
Worcestershire sauce

Put  2 cans of tomatoes to simmer on the stove, season with salt, pepper and Italian seasoning. Reduce into a thicker sauce and put aside.

Fry up your ground meat, seasoned with salt and pepper. It doesn't need to be cooked all the way through just mostly as you will still be baking the dish after. Put aside.

Boil your potatoes. When cooked mash potatoes with cream cheese, some butter, milk, salt, pepper and the mozerella cheese. Put aside.

Cut up the onions, carrots, peppers and mince the garlic. Fry up all the veggies until tender. Season veggies while frying with salt, pepper, Italian seasoning and Worcestershire sauce.

Combine the meat, frozen peas and corn and veggies in a bowl, along with the reduced tomatoes.

Place the meat mixture in a lasgna pan. Cover the meat mixture with the cheddar cheese. Cover all that with the potatoes. Start on the outside and make sure you create a seal around the edges so that the liquid doesn't bubbling over when you're baking it. Ensure that you have a nice even layer of potatoes.

Bake in a 350 degree oven for 1 1/2 to 2 hours (depending on the size). The last 10 minutes broil the potatoes so they get a nice colour on them.

Let sit for about 10 minutes and enjoy.

We always make a big batch hoping for leftovers but it always seems to go so fast. Everyone really enjoys it. Feel free to edit the recipe to your families tastes.

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