I LOVE shepherd's pie. Did I mention that I love it? I have had it all ways - with beef, with chicken, vegetarian and most versions I really like. And now that it is getting chilly outside I decided it was time to have this for dinner.
Ingredients:
1 lb ground beef (I use 93% lean)
1/2 onion - chopped
5 button mushrooms - sliced thin
1 1/2 cups frozen peas - thawed
1 can "healthy" cream of mushroom soup
2 cups mashed potatoes
Preheat the oven to 350* and spray 9" x 13" baking pan with non stick spray. In a large skillet, brown the ground beef and onions. Once browned (about 8 minutes), add mushrooms and cook 2-3 more minutes. Add peas and soup, stir and pour into baking pan. Top with mashed potatoes, spread over the meat mixture and bake 25-30 minutes (this allows the flavors to combine). Enjoy!
Variations:
I have seen many recipes that add cheese, which would probably be delicious between the beef and the potatoes, but I was trying to keep it on the light side. You could add any number of veggies to this (chopped up small) - particularly if you have picky children. It would be a good way to get them to eat their daily servings ;-).
Tuesday, October 26, 2010
Monday, October 18, 2010
Pesto Vegetarian Lasagna
Originally I had planned on making this crockpot lasagna, got frustrated by the lack of store bought pesto here and put it off until I only had time to make it as an oven lasagna. I did make my own pesto which until this point in time had been intimidating to me for some reason. I followed the recipe that I have linked using the word "homemade" and found it was super easy! I will not be intimidated anymore and when we get settled in FL I have plans to make some in advance and freeze it.
Ingredients:
1 jar of pasta sauce
1 10 oz box lasagna noodles
2 cups pesto sauce (homemade or store bought)
1 12oz bag baby spinach
8 mushrooms, sliced thin
15 oz ricotta cheese
16 oz shredded mozzarella cheese
1 diced green pepper (or red or orange, green is what I had)
Cook the lasagna noodles until al dente. Spray 9 x 13 baking pan with non stick cooking spray. Spoon 2 tbs pasta sauce and spread through the bottom of the pan. Layer 4 noodles across the bottom of the pan. Spread 1/3 of the pesto across the layer of noodles, then ricotta and add to that a layer of including 1/3 of your mushrooms, bell peppers and spinach (you may choose to chop your spinach, but I prefer the leaves whole), cover with sauce and mozzarella cheese. Continue with 2 more layers of noodles, pesto, ricotta, vegetables sauce and cheese. The 4th layer should be noodles, sauce and mozzarella cheese only. Bake for 40 minutes or until bubbly and the cheese starts to brown.
I would consider adding a variety of vegetables next time I make this, as I just used what I already had, but never again will I make lasagna without pesto!
Ingredients:
1 jar of pasta sauce
1 10 oz box lasagna noodles
2 cups pesto sauce (homemade or store bought)
1 12oz bag baby spinach
8 mushrooms, sliced thin
15 oz ricotta cheese
16 oz shredded mozzarella cheese
1 diced green pepper (or red or orange, green is what I had)
Cook the lasagna noodles until al dente. Spray 9 x 13 baking pan with non stick cooking spray. Spoon 2 tbs pasta sauce and spread through the bottom of the pan. Layer 4 noodles across the bottom of the pan. Spread 1/3 of the pesto across the layer of noodles, then ricotta and add to that a layer of including 1/3 of your mushrooms, bell peppers and spinach (you may choose to chop your spinach, but I prefer the leaves whole), cover with sauce and mozzarella cheese. Continue with 2 more layers of noodles, pesto, ricotta, vegetables sauce and cheese. The 4th layer should be noodles, sauce and mozzarella cheese only. Bake for 40 minutes or until bubbly and the cheese starts to brown.
I would consider adding a variety of vegetables next time I make this, as I just used what I already had, but never again will I make lasagna without pesto!
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