Tuesday, October 28, 2014

Shepard's Pie

This is my version of a savory Shepard's pie with wonderful gravy and garlic and veggies that you WANT to eat--and eat--and eat!

My Thrive version which I LOVE:
In a pan on the stove add:
3 c freeze dried ground beef crumbles
1/8 c FD Green Onions
shy 1/4 c FD Green and Red Bell Peppers
1/4 c FD Carrots
1/2 c FD Peas
1 pkg Swanson Flavor Boost Beef Flavored or equivalent beef bouillon
5 c Water
2 cloves fresh minced Garlic
Fresh Ground Pepper

Fork full of Corn Starch

1/2 c grated Cheddar Cheese (mild or sharp doesn't matter)

About 4 cups mashed potatoes or 1 package Bob Evan's Ready to Eat Mashed Potatoes
1 c grated Cheddar Cheese (mild or sharp doesn't matter)

Place all of the Freeze Dried products into a saucepan.  Squeeze Beef Flavor Boost over the top and pour water over the top, give it a stir and then add the garlic and grind pepper over the top of everything.  Allow to simmer for 10-15 min.

Mix a fork full of corn starch into about 1/8 cup cool water in a cup, mix until smooth and then pour into simmering pan.  This will create the gravy for the pie.  Stir and simmer for a few minutes until it starts to thicken.

Dump everything into an 8x8 pan, mix in 1/2 c grated cheese.
Cover with mashed potatoes.  If using the refrigerated Bob Evan's mashed potatoes, just stir them up so that they aren't stiff and cover the meat mixture with the potatoes.

Bake in 350 degree oven for 30 min.

Pull pan out of the oven and top with 1 c Cheddar Cheese and place back into the oven for another 10-15 min until the cheese is bubbly and beginning to toast.

Remove and enjoy!  :)

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