#FrannyCooks : Shepherd’s Pie with U.S. Dehydrated Potatoes (the easy way!)
It’s been a week after the long holiday season and after all the fun, the anticipation, the gift-giving, merry-making and non-stop eating, I bet we all have one big dilemma, we got lots of leftovers in the fridge! To be honest, I really do not like seeing our fridge packed with tiny plastic containers which are filled with all sorts of food items -- that last piece of corndog, half a bowl of pasta, a few more slices of cake and chopped veggies and pang-gisa that were excess from our holiday cooking, all these and more. This is why I also find it exciting to clear out our fridge by coming up with dishes that can be created using our holiday leftovers.
Scanning around, I spotted a pack of ground beef that was an excess purchase from what was supposed to be our Christmas spaghetti. I also saw some leftover peas, carrots and onions stored in tiny round containers which are taking up unnecessary fridge space. Seeing all these ingredients, I immediately thought of one particular dish and this got me so excited! Finally, I can try and make a pan of Shepherd’s Pie!
We’re missing my sister and her family and as they’re now based in the United Kingdom, I decided that making this traditional British dish will make it feel like they’re here with us too.
The key ingredients of shepherd’s pie are of two things – ground meat and mashed potato. Since my holiday leftovers will cover the ground meat mixture, I’m so happy to have a pack of U.S. Dehydrated Potato Flakes here at home which will allow me to make creamy mashed potatoes anytime I want.
Here’s the recipe to making the easiest Shepherd’s Pie in the world!
What you’ll need:
1. Ground Meat Mixture
- 500 grams ground beef
- Olive Oil
- Carrots, chopped
- Onions, minced
- Garlic, minced
- Peas
- Corn Kernels (optional)
- Dried herbs (rosemary, basil, sage)
- Tomato Paste
- Salt and Pepper to taste
2. Mashed Potato
- 2 cups U.S. Dehydrated Potato Flakes
- 9.5 cups Water
- 3.5 cups Milk
- 1 bar (1 cup) Butter
3. Toppings
- Mozzarella Cheese, shredded
Do it in 4 easy steps!
1. Cook the ground meat mixture: sauté the onions in olive oil until it turns translucent, add in the ground meat and cook until slightly brown, then add in the garlic, carrots, peas and corn. Pour in the tomato paste and season with dried herbs. Let it simmer. Sprinkle with salt and pepper to taste. Set aside.
2. Prepare the mashed potatoes: mix all ingredients and stir well to avoid lumps. Turn off from heat and set aside.
3. How to assemble: ground meat at the bottom of the baking pan. Let it cover 1/3 of the baking pan. Sprinkle with mozzarella cheese. Add in the mashed potato and level off until the top of the pan. Sprinkle more cheese.
4. Bake for 20 minutes (or until the cheese starts to brown) at 180 ºC. Serve warm and enjoy!
Dehydrated potatoes are versatile and saves in time, money, and storage. They can be used in bread products, sauces, stews, and a lot more. They also provide similar nutrients as fresh potatoes like vitamin c, potassium, protein, and fiber. I must say, potatoes in any form, are an essential kitchen ingredient that should be in everyone’s pantry.
For more information on U.S. potato products and where available, visit www.potatogoodness.ph or like and follow Potatoes USA-Philippines on Facebook and Instagram.
Scanning around, I spotted a pack of ground beef that was an excess purchase from what was supposed to be our Christmas spaghetti. I also saw some leftover peas, carrots and onions stored in tiny round containers which are taking up unnecessary fridge space. Seeing all these ingredients, I immediately thought of one particular dish and this got me so excited! Finally, I can try and make a pan of Shepherd’s Pie!
We’re missing my sister and her family and as they’re now based in the United Kingdom, I decided that making this traditional British dish will make it feel like they’re here with us too.
What you’ll need:
1. Ground Meat Mixture
- 500 grams ground beef
- Olive Oil
- Carrots, chopped
- Onions, minced
- Garlic, minced
- Peas
- Corn Kernels (optional)
- Dried herbs (rosemary, basil, sage)
- Tomato Paste
- Salt and Pepper to taste
2. Mashed Potato
- 2 cups U.S. Dehydrated Potato Flakes
- 9.5 cups Water
- 3.5 cups Milk
- 1 bar (1 cup) Butter
3. Toppings
- Mozzarella Cheese, shredded
Do it in 4 easy steps!
1. Cook the ground meat mixture: sauté the onions in olive oil until it turns translucent, add in the ground meat and cook until slightly brown, then add in the garlic, carrots, peas and corn. Pour in the tomato paste and season with dried herbs. Let it simmer. Sprinkle with salt and pepper to taste. Set aside.
2. Prepare the mashed potatoes: mix all ingredients and stir well to avoid lumps. Turn off from heat and set aside.
3. How to assemble: ground meat at the bottom of the baking pan. Let it cover 1/3 of the baking pan. Sprinkle with mozzarella cheese. Add in the mashed potato and level off until the top of the pan. Sprinkle more cheese.
Dehydrated potatoes are versatile and saves in time, money, and storage. They can be used in bread products, sauces, stews, and a lot more. They also provide similar nutrients as fresh potatoes like vitamin c, potassium, protein, and fiber. I must say, potatoes in any form, are an essential kitchen ingredient that should be in everyone’s pantry.
For more information on U.S. potato products and where available, visit www.potatogoodness.ph or like and follow Potatoes USA-Philippines on Facebook and Instagram.
