With Spring just around the corner, I wanted to focus on a more hearty meal this week. Sheppard’s Pie is a classic dish that is incredibly easy to throw together with items you already have in your pantry, fridge, and freezer. It’s a layer of mashed potatoes on top of a beef mixture baked together for a very yummy meal.
Potatoes mixture: I know everyone has a favorite way to make mashed potatoes. Some use cream cheese, extra butter, sour cream, and so on. This time I used red potatoes with a pack of onion mix, butter, and milk mashed together. I have found that using instant potatoes doesn’t taste as good in a Sheppard’s Pie. It also doesn’t bake as well either. I have found it burns a lot faster than real potatoes. Taste the final product before you spoon it on to the beef mixture so it’s to your liking.
Beef mixture: I don’t eat pork, so I don’t mix it with the ground beef. I know traditional Sheppard’s Pie uses pork and sometimes lamb as well. If you do, make sure all the meat is cooked properly and seasoned well. With just ground beef, I season it with salt, pepper, basil, garlic, oregano, with chopped white onions and green peppers. It will smell amazing. You can add mixed vegetables as well if you prefer. My family prefers the vegetables on the side instead.
Once both parts are made, spoon the beef mixture first into a deep pan, then spread the potatoes on top. Stick in a 400 degree oven for 20 minutes uncovered. I let it sit on the stove covered for about 10 minutes afterward before serving it.
This is a great dish for all the “meat & potato” lovers out there, and just in time for St. Patty’s Day.
This weeks entry comes from a dear friend of mine named Julia. It’s a very delicious Pan Grilled Chicken paired with green beans and sweet potatoes. Let us know if you will be trying this recipe, and if it’s for a special occasion!
We are adding a new category here at Just Trim The Ends. There are many flavors in life and we want to showcase them each week with various meals, drinks, and beyond. We all know food goes through trends just like fashion and it’s a good reminder of how to stay healthy even when we cheat. There are times we see a picture of a dish online or in a restaurant and try to recreate it but it never seems to quite come out the same way or taste the same way. A lot of the times most restaurants add more salt and butter than necessary which equals more flavor to us. It may taste great but it may be too much for our diets or lifestyles.
This is great as a stew or as a filling for tacos. High in fiber, and very healthy vegetarian option for all your curves. I added veggie meat, but you can add whatever you like. Play around in your pantry – healthy eating isn’t expensive.
1 lb of veggie meat
1 can of black beans
1 can of chick peas
1 can of dark red kidney beans
1 can of corn
1 can of diced tomatoes
1 packet of taco mix
1/2 cup chopped onion
1/2 cup chopped green pepper
I throw in the onions and peppers with a little veggie oil and cook it lightly. I don’t want them to really caramelize.
Once that’s done, I throw in the veggie meat, and cook it all together with the packet of taco mix.
In another pot I put together all the other canned ingredients, then add the veggie meat mixture. Keep that pot on low, and season everything to taste. I let it simmer on low for 15 minutes, stirring occasionally.
When it’s done – enjoy! 😎