There’s nothing like meat and potatoes to warm you up inside. This Shepherd’s Pie recipe is a healthier version than the original. With lean meat and veggies, it will warm you up without filling you up. The potatoes can be made the day before to speed-up prep time. Enjoy this nutritious twist on a traditional favorite!
2 – 3 lbs. baking potatoes, enough to equal 4 cups mashed
1/2 – 1 cup milk
1/4 cup parmesan cheese, grated
3 Tbsp. butter
1/4 tspn. salt
1/8 tspn. pepper
1 1/4 lb. 90% lean ground beef
2 Tbsp. olive oil
3/4 cup carrot, chopped
1/2 red pepper, chopped
1 med. onion, chopped
1 clove garlic, minced
1/2 Tbsp. balsalmic vinaigrette dressing
1 tspn. oregano, dried flakes
1 tspn. basil, dried flakes
1/2 tspn. salt
1/8 tspn. pepper
1 can (14.5 oz.) petite, diced tomatoes, undrained
1 bay leaf
1 cup corn, cooked
2 Tbsp. flour
2 1/2 Tbsp. water
Spray 9 X 13 in. casserole dish with cooking spray and preheat oven to 350.
Wash and peel potatoes and cut into even pieces, approx. 2-3 in. cubes. Place in large pot and add enough water to cover the potatoes and bring to a boil. Cook 15 minutes or until tender, using a fork to test. Drain water from pot and place pot and potatoes back on low heat and add milk a little at a time, along with cheese, butter, salt and pepper. Beat at medium speed with electric beaters until smooth. Set aside or place in refrigerator if making the rest of the recipe later.
Cook ground beef in large, non-stick skillet over medium heat until browned. Drain fat and set aside ground beef. Wipe drippings from skillet and add olive oil, warming over medium heat. Add carrot, pepper, onion and garlic and saute for 8 minutes. Add ground beef to the vegetables and add dressing, oregano, basil, salt, pepper, tomatoes and bay leaf. Bring to a simmer over med-high and then reduce heat to medium and cover and cook for 25 minutes. While meat mixture is cooking, cook corn (either frozen or canned) and warm-up potatoes. When meat mixture is done, remove from heat and discard bay leaf.
Place flour in small bowl and gradually whisk in water to create a thick, soupy paste. Add to meat mixture and stir until thoroughly incorporated. Spread meat mixture in casserole dish and sprinkle with corn. Spoon potatoes on top and spread to the edges of the pan. Bake for 30 minutes until bubbly around edges, remove from oven and let sit 5 minutes before serving.
This time of year, I make homemade soup on a weekly basis. There is something so warm and comforting about a bowl of homemade soup, especially if it is loaded with noodles. I’ve recently discovered how yummy and satisfying egg noodles are when added to my chicken noodle soup. Just serve a hearty wedge of bread alongside it and you have a light and healthy lunch or supper to warm you when it’s chilly outside . The leftover noodles not used in the soup are deliciously silky with some butter and parmesan cheese – another comfort food! This version of my chicken noodle soup really cooks up quickly if the noodles are already cooked and placed in a container in the fridge with a little olive oil to keep them separated. It also helps if the carrot and celery sticks are already prepared. See my earlier post on: Storing Celery and Carrot sticks.
Give this recipe a try by clicking here or on the Dinner 911 tab at the top of this page. Note this recipe has been removed to make room for another Dinner 911 recipe.
What is your favorite soup? Click on the blog title at the top of the page and scroll down to leave a comment. Thanks and enjoy!
I’ve decided it’s time to bring back some popular recipes to my Dinner 911 and Recipe Rescue pages. The ultimate comfort dessert, I’m planning to make (and eat) some warm, apple crisp today. This crisp is bursting with crumbs and it fills your house with the heavenly scents of nutmeg and cinnamon. Be sure to substitute brown sugar Splenda if you desire even less sugar.
Click on the Recipe Rescue page for the recipe. *Note: This recipe has been removed to make room for another delicious recipe.
Another favorite recipe, made with Pomi tomatoes, crock-pot tomato sauce is delicious over spaghetti or used in a baked lasagna or ziti. The best part is, it cooks all day and you never have to stir it or worry about it burning. Also a comfort food, this sauce fills your home with the mouth-watering smells of oregano and basil. It’s comforting to the cook as well, knowing that they only have to boil pasta and add some bread to have a delicious meal.
Click on the Dinner 911 page for the recipe. *Note: This recipe has been removed to make room for another delicious recipe.
***What’s your favorite comfort food recipe? Click on the title of this post and scroll down to leave a comment!***