Urban Mummy Cooks & Stuff

Last night’s dinner was Shepherd’s pie. I’ve never been a huge fan, but I thought I’d try again. It’s been busy around here, so I needed something that was quick & easy. Turned out really well, I think. Although my boys didn’t really eat it (the little one ate some), but whatever!  I had a request for the recipe, so here it is.  PS - it was good for lunch today too!

Ingredients

5 medium or 8 small potatoes (more if you like lots of potato in your pie)
2 cups peas (I used frozen)
1 small onion, finely diced
2 cloves garlic, minced
2 small zucchini (you could use one large, but this is what I had on hand)
1 package “fake” ground meat - you could also use 1-2 cups rehydrated TVP
1 can cream of mushroom soup
1/2 - 3/4 can (use cream soup can) milk
1/2 - 1 cup onion soup (liquid) depending on how creamy you like your mashed potatoes

Directions

1. Peel and cube the potatoes.  Boil in a large pot for 20 minutes or until tender.
2. Shred zucchini (no need to peel) into a colander.  Salt and let stand for a few minutes to remove excess water.
3. Heat a pan with no stick spray or a bit of olive oil.  Saute garlic & onion until translucent.
4. Add zucchini and ground “meat”; saute 2 minutes.
5. Add mushroom soup and milk.  Use more or less milk depending on how creamy you want your base.
6. Remove from heat and stir in the peas.
7. Put in pyrex or other oven safe dish.
8. When potatoes are cooked, mash with the onion soup and a bit of butter or margarine if desired.
9. Layer mashed potatoes over “meat” & vegetable mixture.
10. Bake in 350 degree oven until the potatoes are brown and the “meat” mixture is bubbly, about 45 minutes.