Monday, April 30, 2012

Shepherd's Pie

Despite the fact that I'm not really a "meat and potatoes" kind of girl, I sure do love a good Shepherd's Pie. I love the saucy meat mixed with lots of veggies and creamy potatoes. Yum!

My go-to recipe is this one from Marci's blog, just like she says the fried onions really do add some fun pizazz to it. I've played around with that recipe, trying different combos and using whatever I happen to have on hand, and this is currently my favorite. The Italian sausage is a personal preference as it adds a extra flavor from plain ground beef, and I use mushrooms in place of some of the meat because I like the texture they add (and a great way to stretch the meal in a more healthy way!). This is one of the few things I get excited to enjoy as leftovers!


1 lb. mild Italian sausage
1/2 lb. fresh mushrooms, roughly chopped
2 cups french fried onions
1 can tomato soup
1/2 c. water
3/4 tsp. Italian seasoning
1 tsp. Worcestershire sauce
1/2 tsp. each salt and pepper
1 package (16 oz) frozen mixed vegetables, thawed
3 cups hot mashed potatoes
1/4 cup finely grated Parmesan cheese


1. Preheat oven to 375 degrees. Coat a 13x9 baking dish with cooking spray.

2. Cook and crumble sausage in large skillet. When almost cooked through, add the mushrooms; cook a few minutes more until tender. Drain any excess fat and return to pan.

3. Stir in 1 cup fried onions, soup, water, seasoning, Worcestershire, salt and pepper. Mix well to combine. Pour into the prepared baking dish. Spoon veggies over sausage mixture, then top with mashed potatoes.

4. Bake 30 min. or until hot. Sprikle with Parmesan and remaining 1 cup onions. Bake 5 min. more or until golden.

1 comment:

Marci said...

Your pictures are looking so nice! I definitely need to try your version the next time we make this...sounds delish!


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