Thursday, October 23, 2008

Shepherd's Pie

My love for Shepherd's pie started at the British School of Lome. Okay, what we were served from that kitchen during lunch was not quite the real deal, but I could imagine its potential, if done right.
I was part of a cooking club that met at one of the teacher's houses in BSL, and it was there that I made it for the first time. I cannot claim to remember every step from back then, but a simple and straight forward tutorial given to me by my sis-in-law, Daureen, brought back memories.
I tried it again a few months ago, and have made it a few more times since for my sis, who loves it.

What you need:
Mashed potatoes - I like to make mine (potatoes, butter(low fat spread), milk (I prefer lowfat/skim)
Ground beef/turkey - have used both and both taste great (Sister claims she does not taste the difference)
Onions - chopped
Mixed veggies - whatever kind you have will work. I have even used Asian stir-fry mixed veggies
Gravy - l like to make mine with a dissolved bouillon cube and a little flour for thickening, but, store bought is great.
Salt and black pepper to taste.
What to do:
Spray cooking spray into a heated pan
Sautee onions until cooked
Add ground meat, salt and pepper (to taste), and brown until cooked
Add mixed vegetables, cook until tender
Add gravy and simmer for 5 minutes
Grab a casserole dish, add the beef mixture
Spread the mashed potatoes over the mixture
Run lines over the surface with a fork (optional)
Bake in a 400 degree (F) oven for 45 minutes or until starts to brown and sauce starts to bubble over.

Simple and delicious.

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