Week 3: Kate's Favorite--Sheppard’s Pie

Sheppard’s Pie

1 Lb. Ground Beef
0.50 Lb. Sausage
1 C. Carrots, chopped
1 med. White Onion, chopped
0.50 C. Water
2 Beef Bouillon cubes
0.50 C. Water
6 Tbs. Margarine
6 Tbs. Flour
0.50 C. Evaporated Milk (Fat-Free)
2 C. frozen vegetables
3 C. Mashed Potatoes (either left-over or instant)

Preheat oven to 350°F.

Brown and drain meats; set aside. Microwave carrots, onions and 1/2 C. of water for about 5 minutes. Make sure that the carrots are cooked but not mushy. Do NOT drain.

Dissolve the bouillon cubes in 1/2 C. of water by microwaving it for 1-2 minutes. In a large saucepan, begin to melt margarine over medium heat. After bottom of the pan is covered by the margarine, add flour. Once all the margarine has melted and the mixture has begun to bubble, add the bouillon. Stir until mixture is smooth and then quickly add the evaporated milk. Again stir quickly and make sure there are no lumps. Add carrots and onions, along with the water they were cooked in. Stir slightly to mix and remove from the heat.

Add in the meats and the frozen vegetables. If the sauce is too thick, add a little more evaporated milk, 2 tablespoons at a time. Pour into large casserole. Cook for 20 minutes.

While the meat is cooking, prepare mashed potatoes. When meat is ready, top with mashed potatoes by loose spoonfuls. Once all the potatoes are on the casserole, use the tips of your fingers to be sure there are no peaks that may burn. Return casseroles for 20 minutes or until brown.