Friday, September 30, 2011

Turkey Shepard's Pie

For creating almost every traditional casserole I could think of, I suddenly realized I've never made Shepard's Pie. Tator Tot Casserole is my childhood equivalent, but the cream of mushroom soup is essential for that dish, and I was looking for another option for the typical potato layered casserole.

I took a helping hand utilizing the instant gravy mix, but I was in a bit of a confused state to figure what exactly goes in a Americanized-Shepard's Pie, and thought I couldn't really go wrong with beef gravy. Instead of making my own gravy or using another canned soup or gravy, I thought the typical commercial gravy would work as a starting point.

I froze half of the recipe for another night, and it re-heated well and made for a no-brainer night for the cook! Hooray!

Turkey Shepard's Pie
recipe adapted from

1 pound ground beef or turkey
1/2 cup chopped onion
2 (1 ounce) packages instant beef gravy mix
1 cup water
2 teaspoons Worchestershire sauce
2 cups frozen mixed veggies of your choice (peas, corn, carrots, green beans, limas, etc)
3 cups mashed potatoes(instant or homemade - whatever works for you!)
1 cup shredded cheddar cheese

Preheat an oven to 350 degrees. Cook and stir ground beef or turkey in a skillet with onions over medium-high heat until beef is browned. Drain to remove the fat. Return to skillet, and add gravy mix and water; stir often, until gravy is thick and bubbly. Stir in the Worcestershire sauce.

Pour beef mixture into a greased 9 x 13 inch dish and top with mixed veggies. Spread mashed potato on top. Top with shredded cheese, and bake in the preheated oven until the pie is hot, about 30 minutes.

This is how I froze half of the casserole: with two layers of foil in a glass 8 x8 pan, and put it in the freezer until almost completely solid. Then I lifted it out of the pan, folded the foil over top and put it into a large plastic bag. That way I had the pan to use until I wanted to eat the casserole, so I just popped it back into the pan.

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