Friday, February 08, 2008

Vegetable Meat Shepard's Pie

When I was ten, my sister and I were responsible for much of the household duties including cleaning and cooking. It made a lot of sense. Both of our parents worked and had long commutes. Thus, the only way we could have a family meal on the table for a weeknight was for my sister and I to cook it.

I believe my mom had about five meals she would trust us with; "wifesaver" meatloaf, spaghetti, "mock" stroganoff, something defrosted to heat up, and "Souper Meat and Potato Pie."

The last recipe consisted of ground beef topped with cream of mushroom soup, fake mashed potatoes and shredded cheddar cheese. It is the sole source of my hatred of any recipe that uses canned soup as an ingredient and anything that uses "potato flakes" (which contain BHT). We ate it every friggin' week. I had bad flashbacks when I saw on my child's school menu. It was then I decided this recipe needed to be rewritten into something edible.

This version feeds a family of four a couple night's dinners using only 1 lb. of ground beef. Not bad if you take Mark Bittman's "Meat Guzzler" article to heart and cut back on meat consumption. It also serves up a hefty portion of vegetables (more vegetable than meat, actually) and flavor in a familiar, kid-friendly dish.

Healthy Shepard's Pie
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.

7 comments:

Rachel said...

I love shepherd's pie. A question out of interest: could you prep the meat/veg mixture and freeze it?

It would seem to me that that would take a lot of time out of the equation on a busy weeknight; if you could prep the meat and veg in advance (maybe even several batches and freeze in meal-sized portions?) and then thaw while steaming the potatoes, you'd cut the cook time in half, which works out well.

katiez said...

I love shepherd's pie, too - but mine always comes from leftovers... great way to clean out the fridge if you remember to make extra mash...

The Expatriate Chef said...

Sure, you could freeze ahead the ingredients. You could also tuck some of the meat and potato (cooked) into a pastry and bake then freeze individual pies for lunches.

Bruce said...

You mentioned sauteing garlic, but it isnt listed as an ingredient. How much garlic was used?

The Expatriate Chef said...

One clove garlic, chopped. Thanks for the catch!

jblank said...

oDo you grow your own garlic or buy it at the farmers market? I saw garlic from China at the Big Name grocery store and could only ask myself why from China?

generic viagra said...

Hello what a curious pie, what ingredients does it have??? Where does this recipe come from???