Shepherd's Pie

This is one of those good ol' casserole recipes that never fails. A meal all-in-one, with an extra casserole in the freezer, ready for a busy weeknight. Besides, you can't go wrong with anything that involves mashed potatoes. Just sayin'.

This recipe calls for prepared mashed potatoes. No worries though, I made mine while the meat was cooking and it was all put together in no time. Of course, instant mashed potatoes are an option, but real ones are oh so much better! As a side note, the original recipe was made in an oval baker that is no longer available from Pampered Chef, and I am unsure of it's size. I made my casserole in two 8 x 8 pans and tucked one away in the freezer. You could also use a 9 x 13. Using two 8 x 8 pans or a 9 x 13 results in a somewhat 'thin' casserole, so if you want something thicker, you may try using just one 9 x 9 inch pan. As you can see, this dish is very versatile and forgiving, so don't be afraid to give it a try!

Shepherd's Pie (Print)
from Pampered Chef
Prep: 30 minutes / Bake: 20-30 minutes (depending on thickness)
Yield: 6-8 servings

1 pound lean ground beef or turkey
1/2 cup chopped onion
1 garlic clove, pressed or minced
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
2 cups frozen vegetables (I used frozen peas, frozen corn, and fresh carrots)
12 ounces beef gravy
2-4 cups mashed potatoes (Original recipe says 2...but I need more than that!)
4 ounces mild cheddar cheese, shredded

1. Preheat oven to 375 degrees. In a skillet, cook ground meat, onion, and garlic. Drain as needed. Meanwhile, begin to boil the potatoes and prepare as you desire.

2. Add salt, thyme, pepper, vegetables, and gravy. Bring to a boil and cook for 2 mintues, stirring frequently.

3. Spoon into desired baking dish. (Two 8 x 8 pans, one 9 x 13 pan, or one 9 x 9 pan). Top with mashed potatoes. Sprinkle with cheese.

4. Bake for 20-30 minutes, depending on the thickness, until heated through.

Nutrition Facts (based on 8 servings): 305 calories, 16 g fat, 650 mg sodium, 3 g fiber

My Review

Cheesy Potato Casserole

I made this recipe for our Thanksgiving meal. My family has been enjoying it on the holidays for several years and it is always a big hit. This is a popular potluck dish, but I can promise you that I have never had a version as good as this one. And trust me, I'm a potato expert.

Cheesy Potato Casserole (Print)
from my sister
Prep: 20 minutes / Bake: 45 minutes
Yield: 12 servings

For the casserole
30 ounce bag frozen hash browns, defrosted
1/2 cup white onion, chopped
1 cup milk
1 cup sour cream
1 large/family size cream of chicken condensed soup (you won't use it all)
1/2 cup butter, melted
1 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) cheddar cheese, shredded (or more if you like!)

For the topping
2 cups crushed corn flakes
1/2 cup melted butter

1. Preheat oven to 350 degrees. In a large mixing bowl, combine all the casserole ingredients in order and mix well. About the cream of chicken soup: you won't need all the soup. You will probably only need 16-20 ounces of it. Basically, decide how creamy you want the casserole. I would err on the side of too little if you can. I suppose you could just get 2 small cans of soup, but I like the freedom of the big can I guess.

2. Spread casserole ingredients into a 9-inch x 13-inch baking dish. Mix the crushed corn flakes and butter; put on top. Bake for 45 minutes, or until center is hot and bubbly.

3. You can also make this casserole a day ahead. If so, skip the corn flakes topping and cover the dish with foil. Keep it in the refrigerator until 30 minutes before you need to bake it. Let it sit at room temperature for 30 minutes, if possible, before baking. Top with corn flakes and bake as directed.

Stuffing Casserole

I found this recipe online last week and I wanted to share it with you because it's a great way to use your leftover Thanksgiving turkey! This casserole is very easy and quick, making it a good choice for busy weeknights.

Stuffing Casserole (Print)
from Taste of Home online
Prep: 20 minutes / Bake: 30 minutes
Yield: 6 servings

1 box (6 ounces) chicken flavored stuffing mix
1 cup turkey or chicken, shredded or cubed, cooked or raw
2 cups frozen mixed vegetables, thawed
1 (10-3/4 ounce) can 98% fat-free condensed cream of chicken soup, undiluted
1 (8 ounce) can sliced water chestnuts, drained

1. Preheat oven to 350 degrees. Prepare the stuffing mix according to package directions and set aside. Meanwhile, if you are using raw poultry, cut it up and cook it on medium heat, with a small amount of oil, in a skillet.

2. In a medium bowl, combine the meat, vegetables, soup, water chestnuts and 2 tablespoons of water.

3. Transfer to an ungreased 2-quart or 8x8-inch baking dish. Top with the stuffing . Bake for 25-30 minutes or until heated through.

My Review

• Preparation: 4
• This casserole was very easy to put together; I started with raw chicken and it would be even faster if your meat was already cooked. It takes about 50 minutes start to finish.
• Taste: 4
• This recipe was very good. The stuffing gives it a nice flavor and made me feel like I was already enjoying my Thanksgiving meal. I will probably make it again sometime.
• Cost: 5
• I don't think the ingredients for this cost more than $5.00, and it gives you 6 servings! It's a great way to use leftovers too.
• Clean-up: 4
• I had a pan for the stuffing, a skillet for the chicken, the mixing bowl, and the baking dish.
• Changes
• You could probably use some of your leftover Thanksgiving stuffing too if you have it!
• As mentioned above, you can use chicken or turkey, leftovers or raw.
• I wrote 98% fat free cream of chicken soup because that's what the can said, but it's probably equivalent to a light cream of chicken soup. I have also used the Campbell's Healthy Request soup too, but if my memory serves right, the 98% fat free had less sodium and fat than the healthy request.