Yummy Comfort Food!

marielle448marielle448 Posts: 1,823Registered Users
I loved this recipe and thought I would share.

Title: Shepherd's Pie
Ingreds: 1 pound freshly ground beef
1 onion, chopped
1/2 pound mushrooms, sliced (I use the krimini or baby portobello
because they have a hearty, meaty texture)
1/2 teaspoon garlic powder (you can add more or use fresh)
1 (12 ounce) can cream of mushroom soup
1/2 soup can of white wine
1 small can red peppers diced and drained (roasted, in vinegar)
1/2 cup fresh frozen green peas
4 cups mashed potatoes (I made them out of yukon gold potatoes)
Salt and pepper

Prep: Saute ground beef with diced onions and sliced mushrooms. Do
not drain meat, onions or mushrooms. Add the garlic powder to the
undiluted cream of mushroom soup and stir well. Add soup mixture to the
meat, mushrooms, and onions in pan, and add the chopped red peppers,
stirring until thoroughly mixed–juices will hold it together. Add white wine
and simmer until the alcohol has fully evaporated and sauce has
thickened a bit. You may add the peas at this step or proceed as
instructed below.

Preheat oven to 375 degrees Fahrenheit.

Into individual crocks or bowls, spread the frozen green peas on bottom
of each crock. Fill crocks with meat mixture. Top each crock with 1 cup of
mashed potatoes, in a big dollop or piped through a pastry bag to make
them more elegant. Bake until potatoes are crisp and slightly browned,
about 20 to 25 minutes.

Note: The shepherd's pies may be stored, unbaked and covered, for up
to
3 days, in the refrigerator.
Time: Prep Time: 25 minutes Cook Time: 45 minutes
Servings: Yield: 4 servings
Meal: 3 Dinner
Source: foodtv.com, Red Lion Pub in Chicago, IL

Comments

  • DeetinDeetin Posts: 31Registered Users
    Here's my favorite food recipe! icon_biggrin.gif

    Solid Peanut Butter and Chocolate Pie

    1 8 oz. bar of cream cheese (softened)
    1 c. smooth peanut butter
    1 c. sugar
    1 c. whipping cream
    6 oz. semi-sweet chocolate chips
    1 piecrust (any type)

    Mix cream cheese and p. butter.
    Add sugar to mixture.
    Add 1/2 cup whipping cream.
    Mix well.
    Pour into pie shell.
    Set aside.

    Melt chocolate chips and 1/2 cup whipping cream over low heat in saucepan till smooth.

    Pour over pie mixture and chill in fridge over night.

    I like this p.b. pie because it is not "whipped" like the ones I've seen and had at restaurants.
    I'm just Deetin from the block.

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