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No Bake Shepards Pie

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 No Bake Shepards Pie
Recipe for the week of March 11-15, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Yield 4 servings
Ingredients
Mashed Potatoes
  • 4 Russet Potatoes peeled, boiled and mashed
  • ½ teaspoon Salt
  • ¼ teaspoon white pepper
  • 1/8 cup milk
  • ⅓ cup sour cream
Shepards Pie
  • 3 tablespoons olive oil
  • 1 yellow onion chopped
  • 1 carrot peeled and diced
  • 8 ounces Button Mushrooms
  • 1 pound ground beef
  • 2 cloves garlic minced
  • 2 teaspoons dried parsley
  • ¾ teaspoon dried rosemary
  • 1 teaspoon thyme
  • ¼ tsp cayenne pepper optional
  • 1/4 teaspoon Salt
  • Pinch black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all purpose flour
  • 2 tablespoons Tomato Paste
  • ½ cup vegetable broth
  • ⅓ cup frozen mixed peas and corn
  • 1/8 cup grated parmesan cheese
Salad
  • 5 ounces baby arugula
  • 1/2 cup dried cranberries
  • 1/2 cup Parmesan cheese
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Yield 4 servings
Ingredients
Mashed Potatoes
  • 4 Russet Potatoes peeled, boiled and mashed
  • ½ teaspoon Salt
  • ¼ teaspoon white pepper
  • 1/8 cup milk
  • ⅓ cup sour cream
Shepards Pie
  • 3 tablespoons olive oil
  • 1 yellow onion chopped
  • 1 carrot peeled and diced
  • 8 ounces Button Mushrooms
  • 1 pound ground beef
  • 2 cloves garlic minced
  • 2 teaspoons dried parsley
  • ¾ teaspoon dried rosemary
  • 1 teaspoon thyme
  • ¼ tsp cayenne pepper optional
  • 1/4 teaspoon Salt
  • Pinch black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all purpose flour
  • 2 tablespoons Tomato Paste
  • ½ cup vegetable broth
  • ⅓ cup frozen mixed peas and corn
  • 1/8 cup grated parmesan cheese
Salad
  • 5 ounces baby arugula
  • 1/2 cup dried cranberries
  • 1/2 cup Parmesan cheese
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
Instructions
For the Shepards Pie
  1. Into a large skillet, add olive oil on medium-high heat and add the onions and garlic. Sauté until onions are translucent and garlic is fragrant, about 3-5 minutes.
  2. Add the ground beef, breaking it apart with a spoon. Mix in the spices, then stir everything together until combined and cook until the meat is browned.
  3. Mix in the Worcestershire sauce, flour, and tomato paste, then the broth, and frozen vegetables. Mix well, allow the mixture to come to a boil, then reduce heat to low to simmer until the vegetables are softened.
  4. Mix in the sour cream, then spread the cooked mashed potatoes over the top. Sprinkle cheese on top, then cover the skillet with the lid and cook on medium heat until the mashed potatoes are fully heated through, and the cheese is deliciously melted. ENJOY!
Make the Dressing
  1. In a small mixing bowl whisk together olive oil, lemon juice, honey and season with salt and pepper to taste. Chill for 15 minutes if time allows.
To Assemble the Salad
  1. Toss the arugula with about 2/3 of the dressing, half the cranberries and half the parmesan.
  2. Repeat layering then drizzle with the remaining 1/3 of the dressing and garnishes. Serve right away.