Category: Casserole

My friends who had this with me declared it the World’s Best Shepherd’s Pie! Two things they said, first, not to lose the recipe and second, did I only make one pie?

It might not be authentic but it’s a delicious variation!!!

A big success and I will definitely make this again…

The directions are so detailed that even a novice cook will be able to make this pie!

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World's Best Shepherd's Pie

Ingredients

Filling

• 1 1/2 cups frozen corn kernels
• 2 tablespoons butter
• 1 large onion chopped
• 1 stalk celery chopped
• 1 1/4 pounds ground beef
• 1 garlic clove minced
• 2 tablespoons flour
• 1 cup beef broth
• 1 cup diced canned tomatoes or 1 cup crushed tomatoes in puree
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 1/2 teaspoons Worcestershire sauce
• salt and pepper

Mashed Potato Topping

• 6 cups peeled and chopped potatoes
• 2 teaspoons salt plus salt to taste
• 4 tablespoons butter
• 1/2 cup sour cream
• 1/4-1/2 cup cup milk
• 1 -1 1/2 cups grated white cheddar cheese
• paprika

Instructions

1. Cook the corn according to the package instructions. Drain and set aside.
2. Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes.
3. Meanwhile, make the meat filling. Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes. Add the ground beef to the pan and break it up with a wooden spoon as it browns.
4. Remove the skillet from the stove and, resting it on a heatproof surface so it won't feel so heavy, tilt the pan so that the excess fat runs to the side. Carefully spoon out the fat and discard it (this will make the dish leaner and healthier, as well as lighter tasting).
5. Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce.
6. Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done.
7. To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done.
8. Set a large colander in the sink and drain the potatoes in it (this job can generate a lot of steam, so it is best done by an adult or under adult supervision).
9. Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes with a hand masher.
10. Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don't make them too soft, however; you want them to have some body.
11. Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika (be sure to wash your hands right afterward so you don't accidentally rub any of the spice in your eyes).
12. Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.

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Recipe based on one by looneytunesfan
Photo by Dine & Dish

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This Baked Ziti with Fire Roasted Tomatoes is a really great dish. You just can’t beat tasty, quick and easy. Everyone goes back for seconds.

I can see making a ton of this in the crock and freezing it for quick dinners!

I love the smoky taste of the tomatoes — it makes the dish extra special.

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Baked Ziti with Fire Roasted Tomatoes

Ingredients

• 1/2 pound extra lean ground beef
• 1 cup chopped sweet onion
• 2 garlic cloves finely chopped
• 1 medium zucchini cut in half lengthwise, sliced 1/4 inch thick
• 1 15 ounce can tomato sauce
• 1 14 1/2 ounce can fire roasted diced tomatoes, drained
• 2 teaspoons chopped fresh oregano leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces ziti pasta cooked and drained
• 3/4 cup shredded reduced-fat mozzarella cheese
• cooking spray

Instructions

1. Heat oven to 375.
2. Spray a 2 quart rectangular glass baking dish with cooking spray.
3. In a 10 inch non stick skillet, cook the beef, onion and garlic over medium heat, stirring frequently,until cooked. Add the zucchini, cook 2 minutes.
4. Stir in the tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
5. Toss the sauce with the pasta. Spread in the baking dish. Cover with foil; bake 20 minutes. Sprinkle with the cheese. Bake uncovered, about 5 minutes more or until the cheese is melted.

Enjoy!

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Recipe based on one by FloridaGrl
Photo by Redsie

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These Beef Enchiladas are so good and so easy! My whole family enjoys this recipe. It’s quick to make and tastes like enchiladas that take all day.

To make it pretty, garnish with green onions and olives.

A great recipe for a working mom. Everybody loves the spicy, cheesy flavor of these.

Best enchilada recipe I’ve found.

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Easiest Beef Enchiladas Ever

Ingredients

• 1 lb ground beef
• 1/2 cup chopped onion
• 2 cups shredded cheddar cheese
• 1 20 ounce can enchilada sauce
• 8 flour tortillas

Instructions

1. Brown the meat and onions in large skillet. Add 1 cup enchilada sauce and 1 cup cheese. Mix well.
2. Put the filling along center of each tortilla. Roll up and place seam side down in a 9x13 pan. Pour the remaining sauce over.
3. Sprinkle remaining cheese over.
4. Bake at 350F degrees for about 30 minutes till cheese is bubbly.

Enjoy!

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Recipe based on one by MizzNezz
Photo by SharonChen

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Cabbage Beef Bake! Quick, easy, and inexpensive, but sooooo tasty!! The taste of cabbage rolls without the hassle!! I admit I was a bit lazy… used shredded cabbage in a bag…

This is really delicious. Everyone that’s had gives it a 2-thumbs up.

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Cheap and Easy Cabbage Beef Bake

Ingredients

• 1 small cabbage shredded
• 1 1/2 pounds lean ground beef can use lean ground turkey
• 1 large onion chopped
• 1/2 cup chopped red bell pepper
• 1 15 ounce can diced tomatoes, undrained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar
• 1 teaspoon caraway seed
• 1 8 ounce can tomato sauce
• 1 cup reduced-fat sour cream
• 1 cup shredded swiss cheese can use mozzarella, cheddar, etc

Instructions

1. Preheat oven to 350. Lightly grease/spray a deep 13 x 9 baking dish.
2. Place the shredded cabbage in the bottom of the baking dish; set aside.
3. Brown and crumble the ground beef (or turkey) with the onion and red bell pepper; drain and return to the skillet.
4. To the drained beef mixture, add the diced tomatoes (undrained), salt, pepper, sugar and caraway seeds. Stir together well and spread this mixture over the cabbage in the baking dish.
5. In a small bowl, stir together the tomato sauce and sour cream, blending well. Spread this mixture over the beef mixture in the baking dish.
6. Cover and bake for 1 hour.
7. Uncover, evenly sprinkle with the 1 cup of shredded Swiss cheese and bake (uncovered) for an additional 15-20 minutes.

Enjoy!

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Recipe based on one by *Parsley*
Photo by Redsie

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