Whole Foods Makeover: Shepherd’s Pie
Before I married my husband, I knew I was going to have to master this recipe. He appreciates all of my experimenting in the kitchen – thankfully – but he is also a huge fan of comfort food. Aren’t we all? This was one of his mom’s standby recipes, and I learned it from her. It was quite similar to Pam’s, posted a while back. But over the years I have tweaked it to fit our whole foods diet, replacing the store bought staples with homemade. It was one of the first recipes I made when I started freezer cooking, and it is a staple that we fit in often when we need an easy meal (between kitchen adventures). After five and a half years of marriage and two kids, I can pretty much make it in my sleep. I hope your family enjoys this as much as ours does.
Easy Whole Foods Shepherd’s Pie
Author/Source:
Kim @ Onceamonthmom.com, adapted from Pam’s recipe
Ingredients:
- 1 pound cooked ground beef
- 1.5 cups Homemade Cream of Mushroom Soup
- 4 Tablespoons Homemade Onion Soup Mix
- 1 Tablespoon Worcestershire sauce
- 16 ounces frozen mixed vegetables (or substitute fresh seasonal veggies)
- 3 cups diced potatoes
- 4 Tablespoons butter
- 0.5 cups whole milk (more or less to desired consistency)
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Directions:
Place potatoes in a large pot, cover with water, and bring to a boil. Cook until fork tender. Meanwhile, mix together cooked beef, cream of mushroom soup, and onion soup mix. Add salt and pepper to taste. Pour into an 8 x 8 baking pan (or similar). Layer frozen vegetables on top of meat mixture. Drain potatoes and mash together with butter, whole milk, salt, and pepper until they reach desired consistency. Gently spoon over layers already in the baking pan. Spread potatoes smooth, then sprinkle cheese over top. Bake at 350 degrees for about 30 minutes, or until heated through and potatoes are lightly browned.
Freezing Directions:
Prepare as directed above but do not bake. Cool pie if needed. Cover tightly with foil, label, and freeze. To serve: Thaw shepherd’s pie. Bake at 350 degrees for 30 minutes or until heated through and lightly browned on top.
Servings: 4
**conversion chart image provided by Erik Spiekermann
So glad I opened my mail this afternoon! I needed a quick and tasty meal for such a cold day…thanks!
where do i add the onion soup mix?
You should add it with the cream of mushroom soup. I edited the directions.
sounds good, but when I think of Shepard’s Pie, I always think of my friend and the way she made it!
Does anyone know if there is a brand of Worcestershire that does not contain HFCS or hydrolyzed soy proteins?
I haven’t seen many Karen, but here’s a great homemade version. http://www.foodrenegade.com/homemade-worcesterschire-sauce/