Saturday, April 9, 2011

PANTRY PARTY - MINI SHEPHERD'S PIES

After a long day at work the last thing most people want to do it think about what to make for dinner.  This year it's our personal goal to use EVERYTHING in the freezer and refrigerator and get creative with cooking and baking with what we already have. Versus always running to the grocery to buy one thing and spending much more time and money on things we don't really need but hey "it's on sale!"


The idea of using what you have in your fridge or freezer is called a Pantry Party. Eat Drink Pretty blogged about doing it recently here. Since we have made many of our meals using existing supplies, we wanted to share some of our Pantry Party meals that you can use to create your own or share ones that you have done!


First up,  MINI SHEPHERD'S PIES


At 380 calories per pie,these little pies are a meal unto themselves. We ate ours with a mixed green salad. 

Servings: 4
Prep time: 15 minutes or less
Total time: 45 minutes or less




Ingredients:
• 1 pound potatoes, peeled and cut into 2-inch pieces 
• 2 tablespoons butter
• 2 to 4 tablespoons low-fat milk
• Salt
• 1 tablespoon vegetable oil
• 1 pound lean ground beef
• 1 small (or 1/2 large) onion, finely chopped
• 1/3 cup ketchup
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 cup frozen peas and carrots mixture


Directions:
1. Preheat the oven to 400 degrees.
2. Fill a large saucepan with enough water to cover the potatoes by an inch or more and bring to a boil. Reduce to a simmer and cook until potatoes are tender. Drain and return to the pan. Add the butter and 2 tablespoons of the milk and mash until soft and creamy, adding more milk if necessary. Season with salt.
3. Meanwhile, in a large skillet over medium-high heat, add the oil. Sauté the ground beef and onion for 6 to 8 minutes, or until meat is cooked through, stirring frequently to break up the meat. Drain if needed. Add the ketchup and Worcestershire sauce and stir well to combine. Add the peas and carrots and stir well to combine.
4. Divide meat mixture evenly between four (1-cup) ramekins or oven-safe teacups. Top with about ½ cup mashed potato, spreading to cover the meat. Place the ramekins on a baking sheet.
5. Bake for 10 minutes, or until the tops are golden. Let cool for 5 to 10 minutes before serving.


*Shepherd's pie can be baked in a larger dish for family-style eating. An 8-by-8-inch pan or round casserole dish should suffice. Bake for an additional 10 to 15 minutes, until the potatoes are golden.


Nutritional information:

Per serving (1 pie)
Calories: 380
Total fat: 17 g
Total carbohydrate: 30 g
Dietary fiber: 3 g
Sugars: 7 g
Protein: 26 g
Sodium: 390 mg



Recipe courtesy of usatoday.com.

1 comment:

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