Shepherd's Pie
This is a dish that both kids like. My daughter likes every bit of it. My son doesn't like potatoes though. When I am assembling the dish, I leave the potatoes off his portion.
This is a New England style shepherd's pie with a tomato base. My mother used to use Campbell's tomato soup for the base. Since I can't do that, I make a mock tomato soup that tastes just as good. As an added bonus, it's cheaper.
Shepherd's Pie
Meat mixture
1 1/2 lbs. ground beef (chicken or turkey is fine also)
1/2 onion diced
1 can corn, drained
Salt and pepper to taste
Mock Tomato Soup
2 TBS Earth Balance margarine
2 TBS corn starch
1 8 oz can tomato sauce
1 8 oz can water
1 tsp sugar or to taste
Salt to taste
Potato layer
2 2/3 cups potato buds
3 1/3 cups gf chicken broth
1/4 cup earth balance
1 tsp salt
Paprika to taste
Heat oven to 350. Set out a 9x13 pan.
Brown your meat, adding salt and pepper to taste. Drain fat. Add diced onion and cook until translucent. Remove pan from heat. Drain the corn. Stir it in and set the pan aside.
Now make the tomato soup. Melt two tablespoons Earth balance in a pan. Whisk in the two tablespoons corn starch. Let cook about a minute. Sprinkle with salt. Then whisk in the can of tomato sauce, the can of water and a tsp of sugar. Let heat through and taste. Add more sugar if necessary. Some brands of tomato sauce are less sweet than others so the amount of necessary sugar is usually anywhere from a teaspoon to a tablespoon. After the tomato soup is done, mix it in with the meat mixture.
Get a new pan. Bring the gf chicken broth, salt and Earth Balance to a boil. Turn it off and put in your potato buds. Let sit a minute and fluff with a fork. If it seems too dry, add a bit more broth or even some water. You can always make potatoes from scratch with chicken broth. Potato Buds are great for when you are in a hurry though.
Place your meat mixture in an even layer in the bottom of the 9x13 pan. Then put the potato layer on top of the meat. Sprinkle the potato mixture with paprika, if desired. Bake at 350 about 20 minutes or until browned.
Enjoy!
This is a New England style shepherd's pie with a tomato base. My mother used to use Campbell's tomato soup for the base. Since I can't do that, I make a mock tomato soup that tastes just as good. As an added bonus, it's cheaper.
Shepherd's Pie
Meat mixture
1 1/2 lbs. ground beef (chicken or turkey is fine also)
1/2 onion diced
1 can corn, drained
Salt and pepper to taste
Mock Tomato Soup
2 TBS Earth Balance margarine
2 TBS corn starch
1 8 oz can tomato sauce
1 8 oz can water
1 tsp sugar or to taste
Salt to taste
Potato layer
2 2/3 cups potato buds
3 1/3 cups gf chicken broth
1/4 cup earth balance
1 tsp salt
Paprika to taste
Heat oven to 350. Set out a 9x13 pan.
Brown your meat, adding salt and pepper to taste. Drain fat. Add diced onion and cook until translucent. Remove pan from heat. Drain the corn. Stir it in and set the pan aside.
Now make the tomato soup. Melt two tablespoons Earth balance in a pan. Whisk in the two tablespoons corn starch. Let cook about a minute. Sprinkle with salt. Then whisk in the can of tomato sauce, the can of water and a tsp of sugar. Let heat through and taste. Add more sugar if necessary. Some brands of tomato sauce are less sweet than others so the amount of necessary sugar is usually anywhere from a teaspoon to a tablespoon. After the tomato soup is done, mix it in with the meat mixture.
Get a new pan. Bring the gf chicken broth, salt and Earth Balance to a boil. Turn it off and put in your potato buds. Let sit a minute and fluff with a fork. If it seems too dry, add a bit more broth or even some water. You can always make potatoes from scratch with chicken broth. Potato Buds are great for when you are in a hurry though.
Place your meat mixture in an even layer in the bottom of the 9x13 pan. Then put the potato layer on top of the meat. Sprinkle the potato mixture with paprika, if desired. Bake at 350 about 20 minutes or until browned.
Enjoy!
posted by Caro @ 9:05 AM
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