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