BOO! It’s Halloween, and you’ll need something to stave off a sugar coma in your children and maybe even yourself. Pot pie is always a favorite, and this month Drew brings you a recipe that is much easier to make than your kid’s homemade Transformer costume. If you’re looking for a creative treat for your Halloween party, this recipe also comes with a Halloween bonus!
Speedy Shepherd’s Pie
-Recipe in Cooking Light, October 2015
Ingredients:
- 1 pound 93% lean ground beef
- 1 cup matchstick-cut carrots, finely chopped
- 1 cup pre-chopped onion
- 4 garlic cloves, minced
- 2 tbsp unsalted tomato paste
- 1 cup unsalted beef stock, divided
- 2 tsp cornstarch
- 2 tsp Worcestershire sauce
- ½ tsp freshly ground black pepper
- 3/8 tsp kosher salt
- 1 ½ cups frozen green peas
- 1 (24-oz) package prepared mashed potatoes
- 2 tbsp freeze-dried onion
- ½ tsp Hungarian sweet paprika
Preparation:
- Preheat oven to 500°
- Place beef in a large skillet over high heat; cook 5 minutes or until browned, stirring to crumble. Add carrot, onion, and garlic to pan; cook 2 min. Stir in tomato paste; cook 30 sec.
- Combine ¼ cup stock and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture, remaining ¾ cup stock, Worcestershire, pepper, and salt to pan. Stir in peas. Cook 2 minutes or until slightly thickened.
- Place beef mixture in a 2-quart glass or ceramic baking dish. Top evenly with mashed potatoes. Sprinkle freeze-dried onions and paprika over potatoes. Bake at 500° for 5 minutes.
Serves 4 2-cup servings.
Nutrition
419 calories; 13.8g fat (6.9g sat, 3.9g mono, .6g poly), 31g protein, 44g carb, 8g fiber, 81mg chol, 5mg iron, 681mg sodium, 85mg calcium.
Halloween Bonus:
A little creativity with dough and you have Tentacle Pot Pie!
