Friday, October 9, 2015

Shepherd's Pie

Shepherd’s Pie
(picture coming soon)

1 lb. ground beef (cooked and drained)
2 cans condensed tomato soup
3 cups frozen mixed veggies
1 cup milk
1 tsp. onion powder
2 cups cheddar cheese
4 cups mashed potatoes (prepared according to box directions or from scratch)
Salt and pepper to taste

In a large bowl combine cooked beef, tomato soup, mixed veggies, milk and onion powder.  Place mixture in the bottom of a 9x13 pan.  Cover with shredded cheddar.  Top with mashed potatoes and sprinkle with salt and pepper (to taste).  Freeze.

Cooking Instructions:
Let thaw in refrigerator overnight.  Bake at 375 degrees for 45-55 minutes or until heated through and bubbly!



3-4 lb. chuck roast
2 T. canola oil
1 tsp. salt
1 tsp. pepper
1 cup beef broth (1 tsp. beef bouillon + 1 cup water)
1 can condensed onion soup
1 T. Worcestershire sauce
½ cup apple juice
½ sweet onion (sliced)
1 cup sliced mushrooms
1 green bell pepper (seeded and sliced)

Freezer Meal Prep Instructions:
Rub chuck roast with oil, salt and pepper.  Place in a gallon sized freezer bag. Add beef broth, condensed soup, Worcestershire sauce, and apple juice.  Seal bag.

In a second gallon sized freezer bag combine all sliced vegetables.  Seal.

Place both bags inside of a third gallon sized freezer bag.  Label and freeze.

Cooking Instructions:
Place meat/sauce bag in crock pot and cook on low for 5-6 hours.  Add vegetables and continue to cook on low for another 4-5 hours or until roast is cooked through and veggies are tender. 

Shred meat. If desired, place meat on a baking sheet and broil on high for 5-10 minutes or until slightly crispy.
Serve on hoagie rolls topped with provolone or chipotle mayo.  Or try it in full Philly style with cheese whiz.