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Take Back the Kitchen with Alma Schneider

IMG_2266.JPG Sometimes a recipe just presents itself to you because of the ingredients. For example, ground turkey was on sale at the supermarket and I had cooked too many potatoes a few days ago so they were sitting in my fridge. I had also just purchased a vintage pyrex pie plate with a glass cover at a yard sale that I was itching to use.

Lightbulb: Shepherd's Pie!

This was fast, simple and the whole family really enjoyed it. It was also a great dish to fully prepare, place in the fridge and just stick in the oven to heat up when my kids were done with their activities after school. No need to order pizza due to lack of time! I hope you and your family enjoy it and feel free to add sauteed, chopped vegetables or any other meat you like to change it up.

Quick and Delicious Shepherd's Pie:

Ingredients for meat layer:
1 LB ground , dark turkey meat or ground beef or chicken
2 tsp olive oil
1 tsp salt
2 TBS dehydrated onion flakes (or 1/2 cup fresh chopped onion sauteed until translucent)
1/4 tsp ground black pepper

Potato layer:
3 cups mashed potatoes (about 3 medium to large potatoes, more or less)
1/3 cups milk (can be whole, skim or even heavy cream if you are feeling decadent)
1 TBS butter
1 tsp salt

2-3 oz grated Sharp cheddar or any cheese you like

Steps:
1) In a frying pan, heat up olive oil and saute meat until browned.
2) Add in the dehydrated onion, salt and pepper and stir. Set aside
3) Take leftover mashed potatoes (or steam or boil potatoes and then make the mashed potatoes) and add in butter, milk and salt. Mash until fully incorporated
4) In a pie plate or casserole dish of your choice, lay the meat on the bottom, lay the potatoes next, patting them down until smooth, and then top with the grated cheese.
5)Place in the fridge, covered, or bake right then at 350 degrees for 20-30 minutes until heated through and cheese is nice and melty on top.

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For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Posted in: *Recipes, Blog, Take Back the Kitchen on 10/01/2012

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