Crock-Pot Shepherd’s Pie…

For this recipe, I took two recipes and combined them. I wanted something simple, quick and tasteful that would be warm and savoring to come home after the kids bowling practice.

A traditional shepherd’s pie is made with ground lamb. I used ground beef, since it was what was in my freezer.

I also cheated a bit, for the gravy; I used a jar Heinz beef gravy. I made instant mashed potatoes. You could cheat there too and use pre-packaged ones, for me it was a cost over convenience.

When I made the mashed potatoes, after pouring in the milk, I added a handful of finely grated cheddar cheese and half a sleeve of crush Ritz crackers. Again, you can use breadcrumbs, I used what I had on hand.

I did not add in any spices besides garlic and dried Rosemary. I was worried about how salty the dish would come out using the canned soup and gravy. My family thought it was missing something and added salt. They said it was missing… I thought it was fine. You could add a 2 tablespoons of red wine (if you have it on hand) to increase the flavor a bit.

1 lbs lean ground beef or lamb

1 bag of frozen mixed vegetables (I used PicSweet Brand 12-16-ounce bag of frozen carrots, peas, corn and green beans)

Half of a small onion, diced

2 Tablespoons of minced garlic

2 Tablespoons of dried rosemary

2 cups hot cooked mashed potatoes

1 sleeve of Ritz crackers crushed

1 cup of Kraft Cheddar Cheese, finely grated

1 10 ounce can of Campbell’s cream of mushroom soup

1 12ounce jar of Heinz Beef Gravy

Optional 2 Tablespoons of red wine

Directions:

Brown ground meat, drain

In crock-pot on low heat, combine meat, vegetables, soup, gravy, 1 tablespoon of rosemary, 1 tablespoon of garlic. Wine if you chose

Mix ½ cup of cheese, remaining rosemary and garlic with half of the crushed crackers into the mashed potatoes.

Pour and spread potatoes evenly on top of meat mixture.

Top with remaining cheese, cover cook for 4-6 hours.

So you have roasted a whole chicken for dinner, what do you with the leftovers?

We all have a million and one recipes for chicken, it is so adaptable. When I roast a whole chicken, I pick every tinny tiny bit of meat off the bone I can. I might seem time consuming but between the wings, back, and those bits of the breastbones, you can gather almost a cup of meat. Why throw away enough food for another meal? Why throw away money?

You have played vulture and stripped the meat from the bones, now what? You can always use it in a salad, but have you thought about making a warm, fork licking, savory potpie? Now do not cringe and say "no, too much work" or "I don’t have time to make a potpie!" Ah but you do, and I promise it is easy to make. You can make it when you get home from work today if you have the ingredients.

I never made a potpie before because:

A.      I thought it was difficult and it intimidated me.

B.      I cannot make a beautiful piecrust to save my life. I keep trying, but it just is not blue ribbon, fair pretty.

C.      Always went to the store and bought frozen ones, not any more!

One day last winter, I sat and looked at recipes for Chicken Potpie. I then printed out my four favorite recipes, combined what I liked best about each to make one recipe.

Next came the piecrust. I can make a crust scratch, and do not even mind doing it. But what about when I am short on time or do not want to tackle making a piecrust? No problem, I cheat and go buy the dough already made. Mine still is not pretty, but I will only improve with practice.

My family loves this recipe and usually gorge themselves to the point there are no leftovers... pitty

Chicken potpie

Ingredients:

1 double piecrust dough for 9 inch pie (I used a Food Lion Brand)

1 cup boneless skinless chicken (you can use a breast, cut into small bite size pieces)

1 cup sliced carrots

1 small potato, peeled and cubed into bite size pieces

1/2 cup frozen peas

1 cup chopped celery

1 cup chopped onion

1/2 cup of butter (yes-real butter, unsalted would be best)

1/3 cup of all-purpose flour

1/8 teaspoon of salt*

2 teaspoon of pepper*

1 teaspoon of garlic* or one fresh minced clove

* I usually just eyeball and go by shakes of container, but those should be good estimates

2/3 cup of milk (1%)

2  chicken bouillon cubes (I use Knorr)

1 3/4 water drained from vegetables

1 can of Campbell’s cream of chicken soup

Directions:

Preheat oven to 425 degrees

In saucepan, combine carrots, peas, potato, celery, salt, garlic and 1 teaspoon of pepper. (If using uncooked chicken add to pot) Add enough water to cover vegetables, add bouillon boil for 15 minutes. Remove from heat and set aside.

In skillet over medium heat, melt butter and cook onions until soft and translucent.

 Drain off 1 ¾ cup of broth from the vegetables and reserve. Drain any remaining liquid from vegetables and set aside.

To your skillet, stir in flour and pepper then slowly stir in milk, cream of chicken soup then the reserved broth until well-blended making thick gravy.

Place bottom piecrust in pie plate; add chicken and vegetables making sure bottom is well covered. Pour hot liquid over mixture. (Depending on your pie plate you might have extra vegetables and gravy mixture. Reserve them, and pour over a baked potato the next day for a hearty lunch!)

 Place top crust over mixture, seal edges, and trim any excess. Make several slits in the top to allow steam to escape. Wrap edges of pie with foil to prevent burning.

Bake in preheated oven for 30-35 minutes or pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.