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.
Servings Prep Time
Yield4 servings 10minutes
Cook Time
30minutes
Servings Prep Time
Yield4 servings 10minutes
Cook Time
30minutes
Ingredients
Mashed Potatoes
  • 4 Russet Potatoespeeled, boiled and mashed
  • ½teaspoon Salt
  • ¼teaspoon white pepper
  • 1/8cup milk
  • ⅓cup sour cream
Shepards Pie
  • 3tablespoons olive oil
  • 1 yellow onionchopped
  • 1 carrotpeeled and diced
  • 8ounces Button Mushrooms
  • 1pound ground beef
  • 2cloves garlicminced
  • 2teaspoons dried parsley
  • ¾teaspoon dried rosemary
  • 1teaspoon thyme
  • ¼tsp cayenne pepperoptional
  • 1/4teaspoon Salt
  • Pinch black pepper
  • 1tablespoon Worcestershire sauce
  • 2tablespoons all purpose flour
  • 2tablespoons Tomato Paste
  • ½cup vegetable broth
  • ⅓cup frozen mixed peas and corn
  • 1/8cup grated parmesan cheese
Salad
  • 5ounces baby arugula
  • 1/2cup dried cranberries
  • 1/2cup Parmesan cheese
Dressing
  • 1/4cup olive oil
  • 2tablespoons lemon juice
  • 1tablespoon honey
  • 1/2teaspoon Salt
  • 1/4teaspoon 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.