Jun 011999
 
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If you like your pie drier, reduce the amount of beef broth.
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Recipes

1

2

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Servings

6

12

18

24

30

36

Ingredients
Butter or margarine

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Chopped onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Carrots, chopped

2

4

6

8

10

12

Flour

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Beef broth

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Tomato sauce

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Worcestershire sauce

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Dried oregano

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Salt and pepper to taste
Cooked ground beef or turkey

2-1/2 C.

5 C.

7-1/2 C.

10 C.

12-1/2 C.

15 C.

Make Ahead Mashed Potatoes

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Assembly Directions:
Melt butter/margarine in saucepan and fry the onion and carrots until golden brown. Stir in the flour and cook one minute. Gradually stir in beef broth and bring to a boil, stirring constantly. Add the tomato sauce, Worcestershire sauce, oregano and seasonings. Cover the pan. Reduce heat and simmer 15 minutes. Remove from heat and add cooked ground meat. Mix well.

Freezing Directions:
Pour into sprayed 8×8 pan, 8” pie plate or freezer bag. If in pan or plate, top with potatoes, wrap with foil or place in a 2-gallon freezer bag. Seal. If in bag, put potatoes in separate bag, label and freeze together.

Serving Directions:
Thaw. (If in bags, put filling in pan and spread potatoes on top.) Bake at 400 degrees for 20-30 minutes or until topping is brown and meat is heated through.
To heat from frozen stage, add 10-15 minutes more to baking time.

Nutritional Info: Shepherd‛s Pie
Used cooked ground beef for the analysis. Salt and pepper are not included in the nutritional information.
Per Serving: 412 Calories; 24g Fat (51.2% calories from fat); 23g Protein; 27g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 792mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 2-1/2 Lean Meat; 1 Vegetable; 3-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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