Frozen Shepherd's Pie
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 271, total fat 13 G., saturated fats 4 G., proteins 13 G., carbohydrates 26 G., fiber 4 G., cholesterol 30 mg, sodium 615 mg, sugar 5 G.
Calories 271, total fat 13 G., saturated fats 4 G., proteins 13 G., carbohydrates 26 G., fiber 4 G., cholesterol 30 mg, sodium 615 mg, sugar 5 G.
If you have leftover stew, mashed potatoes, and vegetables sitting in the freezer after the holidays, make a hearty shepherd's pie. Made with only frozen ingredients and pantry staples, this recipe is perfect for those days when you don't feel like going to the supermarket.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- 1 onion, diced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/4 cup flour
- 450 g frozen green pea and carrot mix, thawed
- 2.5 cups lightly salted chicken broth
- 1 tbsp Dijon mustard
- 3 cups leftover shredded pulled pork or grilled chicken
- 4 cups leftover mashed potatoes
- 3 tbsp. l. grated parmesan
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Recipes with similar ingredients: pork, carrot, peas, mashed potatoes, Parmesan cheese, sage, thyme
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray.
- In a large skillet over medium heat, melt the butter. Add the onion, sage, and thyme and cook until the onion is soft, 4–5 minutes. Stir in the flour and cook for another 3 minutes. Add the peas and carrots, chicken broth, and Dijon mustard, season with salt and pepper. Bring the mixture to a simmer and let it thicken for 5–7 minutes.
- Stir in the pork and chicken and transfer to the prepared baking dish. Top with mashed potatoes (if using frozen store-bought mashed potatoes, follow package directions) and spread evenly over the filling. Sprinkle with Parmesan and pepper.
- Bake until potatoes are lightly browned and filling is heated through and bubbly, 50 to 60 minutes.
Author of the recipe - Katie Lee is an American cookbook author, food critic, chef, and writer.
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