EASY Shepherd's Pie

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This was the first time I have made this dish, it was a request from my husband ♥ who's grandmother had made it when he was younger. So I did a little research and found a few recipes and went with my own version/taste. Chris remembers his grandmother's little different than my version or the versions I had seen online...she probably just made her own version and made more layers. :) In my search I found a lot of different versions. Some called for Worcestershire sauce and I'm going to try that next time. 

Shepherd's Pie was a dish made with Lamb or Mutton. BTW if you don't know what Mutton is, its a older Sheep (don't feel bad, I had to look it up lol) The origin was that shepherds were concerned with Sheep, not Cattle. American's usually use Beef and that version of the dish, is called "Cottage Pie" But I'll just call it Shepherd's Pie since most people know what that is... For those of you who don't, its a Meat Pie covered in a crust of Mashed Potatoes. And as I found out, So Very! Good!! and easy, and we like easy ;)

Here is what you need:

Depending on the size of casserole dish you use...

I used a 8 x 11.5 baking dish (to small!!)

Approximately 2 Lbs. of Ground Beef

1/2 Cup each of either fresh, frozen or canned Veggies that you prefer. I used frozen corn and canned peas and carrots that I froze the extra from a earlier recipe. 

4-5 Large Potatoes or Instant Potatoes. I used Instant because this is a easy version :) And I didn't have any Idaho Potatoes. You can use any potatoes that you prefer.

Jar or can of Gravy

1/2 cup of Sour Cream

1/8 Teaspoon of Onion Powder (or fresh 1/2 Cup chopped,and cooked with the beef)...My Hubby doesn't like Onions :)

Corn, Gravy, Sour Cream, Peas, Carrots

Mozzarella-Mild Cheddar mix

Use Fresh

Or use Instant

         
 
              Or use

Preheat oven to 400 degree's.

Cook the ground beef and drain.

In a bowl combine cooked Meat, Gravy, Sour Cream...fold in the veggies,until mixed well.

Spread the  Meat mixture in Casserole Dish

Add a layer of Cheese, then a layer of Potatoes

Put on middle rack in oven for about 30 min. until golden, hot and bubbly.
Next time I'm going to use a bigger, deeper pan because mine bubbled over :/

**Also a word of caution if you would like yours browned more on top, don't put a glass dish under the broiler! it will crack!! 
I'm going to use my 13x9 metal cake pan next time so I can brown mine more and so it won't bubble over.... hopefully ;)

YUM!

Chicken Enchilada

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I saw this recipe on Pinterest from Joyful Momma's Kitchen  except I changed it up a bit for our taste... I omitted the green chillies and added some Re-fried Black Beans.. 
Well It seems to be a hit in my house, they loved them!! I made 8 Enchilada's, I had 1, there was 3 of us eating, and 2 were left, you do the math lol (reminds me of those stupid math questions when I was in grade school..I hated those!)
They are very filling, and not that hard to make. It always takes me a little bit longer when I make something new, but once I know all the steps, it seems to go much quicker! I think it took about a half hour to prep these, so not to bad... 

What you will need:
3-4 Boneless Chicken Breasts, Shredded (about 2 Cups)
2 cups of Chicken Broth
Soft Taco Shells (I used 8, because that how many came in the pack)
2 cups of Fiesta Blend Cheese (Blend of Monteray Jack, Cheddar, Queso  Quesadilla & Asadero Cheese)
1 can Black Beans or Re-Fried Black Beans
1 cup Sour Cream
3 Tbls. Flour
3 Tbls. Butter

Preheat oven to 350 degrees. Grease a 13x9 pan (I used cooking spray) 
Mix the shredded chicken and 1 cup of cheese in a container, load up a tortilla's with  the chicken cheese mixture, add some of the re-fried Black Beans so it looks something like this..

Roll the tortilla's up and place in pan (I really had to squeeze them in!)

In a saucepan melt the butter,and slowly add the flour..add the Chicken Broth and stir with a whisk, continue to whisk over medium heat until thickened to your liking. Add the Sour Cream, stir till well blended making sure not to curdle the sour cream! Pour sauce over the Enchilada's and top with the remaining cheese. 
Bake for 22 min. and  then place under broiler for the last 3 minutes, until cheese has browned on top a little.  Yum!

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