Wednesday, December 18, 2013

Beef & mushroom shepherd's pie

I love shepherd's pie... at Thanksgiving I made it using a stuffing crust on the bottom, then making the filling using cooked turkey, cream of chicken soup, sour cream mixed veggies, a little white wine then topping with mashed potatoes & cheddar & parmesan cheese... soooo good..

Basically it is a really good way to use up leftover mashed potatoes, & veggies... You can use ground beef, turkey, chicken anything works.  I used oyster mushrooms this time, because if you haven't noticed the price of mushrooms are really going up , and these were on sale, use any kind, portabello, oyster, button just chop them up fine.  Make this today, easy and good...

Beef & mushroom shepherd's pie

1 lb ground beef (I used chuck)
1 small package mushrooms, cleaned and diced
1 small onion, diced
1/2 package frozen mixed veggies
1/4 cup red wine
1 T worchester sauce
1 clove garlic minced
2-3 cups leftover mashed potatoes
1/3 cup grated cheese ( I usually use co-jack & Parmesan mixed)
1 can cream of mushroom soup
1 cup shredded cheese ( I usually use 3/4 cup co-jack and 1/4 cup Parmesan)
1/4-1/3 beef stock

Seasonings of your choice ( I used seasoned salt, pepper, parsley flakes, garlic & onion powder, pinch of red pepper flakes, pinch of celery seed, pinch of thyme)

Preheat oven to 400.
In large skillet add ground beef, onions, garlic and diced mushrooms.  Add seasonings and cook over medium heat until browned and the vegetables are done. ( If the meat is greasy drain fat.)  Turn heat up to medium high and add wine (take pan off of flame when adding wine) and add worchester sauce.  Cook for 2-3 minutes until very bubbly and wine mixture is reduced stirring often.  Add vegetables, mushroom soup and beef stock stirring until mixed.  Cook until bubbly about 2-3 minutes.  Pour into greased casserole dish.  Spoon leftover potatoes over the top using small spoonfuls and spreading out as best you can, it doesn't have to cover every inch of casserole just the majority of it.  Sprinkle cheese over the top and bake for 35-45 minutes until cheese is melted and entire casserole is bubbly on the outside.  I usually take a spoon and scoop out a very small spoonful in the center to make sure the casserole is hot all the way thru. Smooth out the mixture where you scooped it out, it will be fine :) .  Serve it and enjoy.

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