Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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This shepherd's pie with meat and potatoes is a version of an Irish classic recipe.
Heat oven to 375°F.
Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Cook ground beef and onion into 10-inch skillet over medium heat, stirring occasionally, 9-11 minutes or until beef is browned. Drain off fat. Stir in vegetables, soup and thyme leaves; continue cooking 3-5 minutes or until heated through.
Spoon meat mixture into pie crust. Spoon mashed potatoes over meat mixture. Bake 35-45 minutes or until potatoes are lightly browned and pie is heated through.
Dietary Fiber: 5g
These were delicious, and it took two to feed everybody. For the second one, I substituted leftover shredded chicken for the ground beef, added taco seasoning instead of the thyme, and used condensed cream of broccoli soup instead of the celery. The spicy one was even more popular than the original!
I have been making Shepard's Pie for years..My recipe is just a little different & less fattening...I use can corn drained..instead of cream of mushroom or celery soup.I use mushroom gravy which is low cal.I season ground beef with garlic, onion,spices (your choice) I use italian seasonings. drain grease.putin baking dish add mushroom gravy, gravy bouquet,cover with corn,cover corn with mashed potatoes and bake until gravy bubbles up from bottom by then the potatoes will be browned...
I brown the beef with finely chopped onions. Instead of mixed veggies, I use thawed frozen kernel corn, and instead of the celery soup, I use cream of mushroom. This has been a family and a pot luck dinner favorite for many years.
I found no flavor to this.
I love this dish and so does my family. I did change it a little, I don't use a pie crust. I just top it off with the mashed potatoes and even mixed a little cheese in. And I like to use cream of mushroom instead of celery soup. Its easy to make. Love it
my husband requests this as Thursday night dinner each week:-)
I made this for my family and they loved it, which means I will definitely be making it again. Very easy to assemble and cook with just a few ingredients.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2631
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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