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Thursday, March 16, 2017

*Recipe* Light and Easy Shepard's Pie

With St. Patrick's Day tomorrow I needed a good classic recipe for the holiday.  Last year I made a Homemade Shamrock Shake, so this year I thought I would do an actual meal.  What better than a good old Shepard's Pie filled with delicious meat, mashed potatoes and veggies?  Not to mention with this cold weather we have been having, it is the ultimate comfort food.  Of course, in Tanya style it is lightened up with a twist.  Have a safe and Happy St. Patrick's Day and enjoy the Shepard's Pie!


  • 2 lbs potatoes (I used Russett)
  • 1/4 cup sour cream
  • 1/4 cup chicken broth
  • 1 tsp salt more to taste
  • 1 tsp pepper more to taste
  • 1 lb 90% lean ground beef
  • 1/2 lb ground turkey
  • 1/2 cup white onion, chopped
  • 1 tsp olive oil
  • 1/2 cup mushroom, chopped
  • 1tsp minced garlic
  • 1/2 tsp chili pepper flakes
  • 1 1/2 cup frozen peas (use any frozen vegetables that you want)
  • 1 cup frozen carrots
  • 3/4 cup beef broth
  • 2 tbsp Worcestershire sauce
  • salt and pepper to taste
  • 2tsp tomato paste
  • 1tbsp flour
  • 1/2 tsp fresh rosemary
  • 1/2 tsp fresh thyme
  • sprinkle of paprika

  • Boil potatoes in a pot of salted water until soft
  • Drain and mash with sour cream and chicken broth and salt and pepper to taste.  Set aside.
  • Preheat oven to 400°F
  • In a large pan, sauté ground beef and turkey over medium high heat until browned, breaking up as it cooks. salt and pepper to taste.  Set aside in a bowl when done. 
  • Add oil, onion, garlic and mushroom to pan and sauté on medium until ender.  About 5 minutes.
  • Add flour, frozen vegetables, beef broth, tomato paste, Worcestershire, rosemary, thyme and mix.  Cook about 10 minutes. 
  • Spread the meat mixture in the casserole dish.  Top with mashed potatoes and sprinkle with paprika.
  • Bake 30 minutes and then broil for 3-4 minutes until the potatoes are golden.
  • Let cool 5 minutes before serving and enjoy! 

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