We had our first cold front come in yesterday. LOL, we are at a cool 75 with a north breeze. I thought this would be a new addition to a cold (cool) weather meal. It was definitely a comfort food, but healthy with whole foods.
I took Jessica’s The Forked Spoon Shepherd’s Pie Recipe and turned it into our Beach Cottage Pie. Shepherd’s pies originally are made from lamb. I went with beef or ground venison. I have never made a shepherd’s pie before and the idea was given to me by my boss one day at lunch. She was asking me if I had ever made one. What she was describing was mouth watering with brown gravy, meat and potatoes. This is right up Kenny’s alley.
The taste we could not figure out. It was good, we have never had this flavor in our meals before. We will be adding to our menu rotations. I will not add in the Worcestershire sauce next time to see if this will change the flavor. The longer it cooled the better the flavor is what we noticed.
Try it out and let me know. Just a reminder I am not a registered dietician and these recipes are to give you ideas on eating healthy. I incorporate our meals into my FASTer Way To Fat Loss lifestyle. We are working daily to carb cycle and eat a healthy balance of protein, carbohydrates and fat. Grab a free copy of 24 of my favorite Carb cycling meals and learn what macros are.
- 2 pounds of ground beef (lamb, venison, turkey)
- 5 pounds of russet potatoes
- 2 cups of chicken broth
- 2 packages of dry brown gravy
- 1 Tbsp of olive oil
- 1 frozen ste
- amer bag of mixed vegetables or peas and carrots
- 1 frozen bag of Pictsweet Season blend
- 1 tsp minced garlic
- 1 tsp of Italian Seasoning
- 1 tsp of marjoram
- salt and pepper to taste
- 1 small can of tomato paste
- 2 Tbsp of Worcestershire sauce
- 1 stick of butter
- 1 1/2 -2 cup of heavy whipping cream or milk
- 1/2 cup of sour cream
- Preheat oven to 400 degrees. Spray casserole dish with non stick spray
- Peel potatoes, wash and cube. Add to pot and cover with water, bring to boil. Turn down heat to prevent boiling over and simmer for 15-20 minutes or when easily pierces with a fork.
- Drain potatoes in a colander and add back to pot.
- Add in the stick of butter and cover pot to allow butter to soften.
- While potatoes are boiling brown meat, breaking up to a crumbly mixture. I use my mix and chop from pampered chef. Add in salt and pepper to taste. When all browned pour meat onto a cookie sheet or plate lined with paper towels to drain off grease.
- Add 1 Tbsp of olive oil into pan that you browned the meat in and heat to medium high
- Cook Frozen mixed vegetables in microwave for half the time. You are only thawing them out.
- Add frozen season blend to heated oil. Saute until onions are translucent, not browned.
- Add in the frozen mixed vegetables to the onion mixture, saute until tender.
- Add in the minced garlic and saute for about 1 minute. Remove from heat.
- Mix dry gravy with the 2 cups of chicken broth. Whisk together till smooth. Pour over the vegetables in pan. Add in tomato paste and seasonings along with worcestershire sauce, mix well. Bring to boil and simmer for 5 minutes.
- Add in meat to vegetable mixture and mix together. Let sit with no heat while you mix up your mashed potatoes, or for time management mix your potatoes while your gravy is simmering.
- Remove lid from potatoes, add in sour cream, milk or whipping cream and salt and pepper to taste. Mash the potatoes with a potato masher You may have to add in more milk to have a consistency that will spread.
- Spread meat mixture into your prepared casserole dish.
- Spread potatoes over meat to edges
- Bake at 400 for 20-30 minutes, until potatoes are golden, meat mixture will bubble up around edges.
Extras – add in cheese or bacon to your potato mixture and you will have a twiced baked potato as your topping.
Allow to cool for about 10 minutes and then dig in.