Friday, January 9, 2009

Italian-Style Shepherd's Pie

Unforturnately this recipe and a few more to follow don't have an y corresponding pictures. I will try to do better in the future at remembering to get pictures before I am doing dishes and dinner is all done. Sometimes I get so caught up in hurrying up and feeding my family, that I forget to take pictures.

I got this recipe from a Betty Crocker check out stand cookbook. As in the past I will note any changes I made to the original recipe in red.

Prep Time: 20 Min. Start to Finish: 50 Min.

  • 1 lb beef boneless sirloin, trimmed of fat, cut into 1-inch cubes. DO NOT use stew meat, this does not cook long enough to make the meat tender.
  • 1 cup sliced onions (about 1 medium)
  • 2 medium carrots, sliced (1 cup)
  • 1/2 tsp seasoned salt
  • 1/4 tsp pepper
  • 1 1/2 cups sliced fresh mushrooms
  • 1 jar (14oz) tomato pasta sauce (any variety) (1 1/2 cups)
  • 1/2 package (7.2oz size) Betty Crocker roasted garlic mashed potatoes (1 pouch) Phillip doesn't like instant potatoes, so I used a package of Ore-Ida steam in a bag potatoes that I had in the freezer. I think they were a garlic mashed type flavor. It was more than the recipe called for, but I used the whole bag. Followed the directions on the package to make the mashed potatoes and then used them in the recipe as directed.
  • 1 cup hot water (this is for the potatoes that I didn't use)
  • 2/3 cup milk (for the potatoes I didn't use)
  • 2 TBsp butter or margarine (for the potatoes I didn't use)
  • 2 TBsp shredded fresh Parmesan cheese
  1. Heat oven to 375F. Spray 2 quart casserole or 11x7 inch glass baking dish ith cooking spray. Heat 12 inch nonstick skillet over medium-high heat. Add beef, onions, and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently until beef is brown.
  2. Stir in mushromms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occassionally. Spread in casserole.
  3. Make potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk, and butter. Spoon into 8 mounds around the edge of hot beef mixture. Sprinkle cheese over all. I had more potatoes than needed, so I just layered them in one layer on top of my meat mixture.
  4. Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown. 4 servings (1 1/2 cups each)

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