Tuesday, January 19, 2010

Flexible Shepherd’s Pie

This is a "Flexible" recipe, because it easily adapts to different tastes in vegetables, meat, and seasonings. It also can be finished in the oven, so it is hot when you (or the family you gave it to) is ready to eat!


  • 2 lbs ground beef/turkey

  • 1 onion chopped

  • 2-3 cups chopped mushrooms

  • 1-2 cups vegetables (chopped carrots, spinach, peas, corn, soybeans, or whatever you like)

  • 2-3 large potatoes (Yukon Gold is my favorite, but anything works)

  • 2-3 cloves of garlic (optional)

  • One can of Cream of Tomato soup (any tomato sauce will do)

  • 2-3 tablespoons olive oil

  • Worcestershire sauce (you can substitute any seasonings you want)

  • Salt, pepper


  1. Boil potatoes and garlic in salted water.

  2. Mash potatoes, adding a little olive oil, salt and pepper. Set aside.

  3. Saute mushrooms. Set Aside.

  4. Saute onions. Add meat with a little salt and cook until brown.

  5. Take the meat mixture off the stove, mix in tomato soup/sauce and vegetables. (If you are using mushrooms, don’t mix them in yet.)

  6. In a 13x9 casserole dish, first spread the meat mixture on the bottom.

  7. Add the mushrooms...

  8. Finally, add the mashed potato.

  9. Score the top of the potato layer with a fork.
    Optional: Sprinkle with a little butter or cheese (Cheddar, Colby Jack or Monterrey Jack)

  10. Cooking Instructions : Bake at 350 deg F for 45 min or till the tips of the mashed potato turn brown. (Put these instructions on a sticky note and put on the dish if the recipient is baking it.)


- Sabina