Shepherd's Pie

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3 pounds of ground beef, precooked and drained

2 McCormick brown gravy mixes

1 can mushroom soup

peas

carrots

onion

Frozen corn

paprika

onion powder, garlic powder

cut baby potatoes or mashed potatoes

Half way through cooking, add 2 cups beef broth

Chicken Shepherd’s Pie

Serves 4

1 tsp vegetable oil
1 onion, chopped
1 clove garlic, chopped
1 lb ground chicken
1 tbsp all-purpose flour
1 cup chicken stock
2 cups frozen mixed vegetables
1 tbsp ketchup
1 tbsp Worcestershire sauce
½ tsp dried sage
½ tsp dried thyme
Salt and pepper
4 oz light cream cheese, softened
1 egg
4 cups mashed potatoes

1. In a 10 inch ovenproof skillet, heat oil over medium heat. Add onion and garlic; cook for 3 minutes or until soft. Add chicken; cook, breaking up with the back of a spoon, for 5 – 7 minutes or until no longer pink. Sprinkle with flour; cook, stirring, for 1 minute. Gradually stir in stock; raise heat and cook, stirring, until thickened.

2. Stir in vegetables, ketchup, Worcestershire sauce, sage and thyme; bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Season with salt and pepper to taste.

3. Meanwhile, beat cheese and egg into potatoes. Season with salt and pepper to taste. Place pan (covering handle if not oven proof) in the bottom third of the oven and broil for 7-8 minutes or until potatoes are heated through and golden brown.

The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Vegetarian Shepherd’s Pie with Peppered Potato Topping

• Preheat oven to 350 degrees
• 13x9 baking dish


2 tsp vegetable oil
2 tsp minced garlic
1 cup chopped onions
¾ cup finely chopped carrots
1 ½ cups prepared tomato pasta sauce
1 cup canned red kidney beans, rinsed and drained
1 cup chickpeas, rinsed and drained
½ cup vegetable stock
1 ½ tsp dried basil
2 bay leaves
4 cups diced potatoes
½ cup milk
1/3 cup sour cream
¼ tsp ground pepper
¾ cup shredded Cheddar cheese
3 tbsp grated Parmesan cheese

1. In a saucepan heat oil over medium-high heat. Add garlic, onions and carrots; cook 4 minutes or until onion is softened. Stir in tomato sauce, kidney beans, chickpeas, stock, basil and bay leaves; reduce heat to medium-low, cover and cook 15 minutes or until vegetables are tender. Remove bay leaves.  Transfer sauce to food processor; pulse on an off just until chunky. Spread over bottom of baking dish.

2. Place potatoes in saucepan; add cold water to cover. Bring to a boil, reduce heat and simmer 10-12 minutes or until tender. Drain; mash with milk, sour cream and pepper. Spoon on top of sauce in baking dish. Sprinkle with cheeses.

3. Bake, uncovered, 20 minutes or until hot.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main