mashed potatoes Archives - The Recipe Rebel

Easy Pot Roast recipe (the BEST gravy!)

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

The post 20+ Thanksgiving Dinner Ideas appeared first on The Recipe Rebel.

Creamy Turkey Shepherd’s Pie

Ashley Fehr — Tue, 18 Oct 2022 06:00:00 +0000

This Creamy Turkey Shepherd’s Pie is the best way to use up all your holiday dinner leftovers. It’s loaded with turkey and veggies, then topped with mashed potatoes. The perfect comfort food!

Ingredients Needed:
How to Make Turkey Shepherd’s Pie
Turkey Shepherd’s Pie FAQs
Tips and Notes
Serving Suggestions
More Shepherd’s Pie Recipes to Try
Creamy Turkey Shepherd’s Pie (aka Thanksgiving Leftovers Shepherd’s Pie!) Recipe

You know what I love? Leftovers.

Leftover soup, leftover pizza, leftover pasta…I just can’t get enough.

But I think we can all agree that the best day for leftovers is the day after Thanksgiving. And one of my favorite past times is dreaming up ways to use them.

Obviously this Turkey Shepherd’s Pie was at the top of the list (along with this Turkey Tetrazzini and this Turkey Noodle Soup).

I mean, it’s kind of brilliant right? Toss in pretty much everything you’ve got from your holiday dinner (turkey, gravy, veggies, potatoes), then throw it in the oven to warm it up and your delicious dinner is ready to go.

Ingredients Needed:

Oil or Butter: you can use butter or canola oil throughout the recipe depending on what you prefer. Butter is going to be more, well, buttery while oil is going to have more of a neutral flavor.
Veggies: we’re using the classic veggies trio made up of onion, carrot, and celery.
Garlic: use freshly minced garlic for the best flavor.
Flour and Chicken Broth: our makeshift gravy to add moisture and flavor to the pie.
Frozen Peas: frozen peas make a great addition to the veggie blend and add some extra texture.
Turkey: leftover cooked and chopped turkey is perfect for this recipe.
Seasonings: a simple blend of salt, pepper, and dried thyme rounds out the flavors in the Turkey Shepherd’s Pie.
Potatoes: use leftover mashed potatoes or whip up a quick batch using your favorite recipe! Try Garlic Mashed Potatoes, Cream Cheese Mashed Potatoes, Instant Pot Mashed Potatoes, you name it.

How to Make Turkey Shepherd’s Pie

Since we’re using our Thanksgiving leftovers, this pie is just about as easy as it gets! Just 10 minutes to prep!

Sauté the veggies: In a medium oven-safe skillet, melt butter, then add onion, carrot, and celery. Cook until tender, then add garlic and cook for another minute.
Make the filling: To the veggies, add another tablespoon of butter, then mix in flour and broth. Cook and stir until thickened, then mix in peas and turkey. Season with salt, pepper, and thyme.
Add the mashed potatoes: Top the filling off with mashed potatoes, then add remaining butter.
Bake: Bake the pie at 375ºF until the potatoes are heated through.

Turkey, gravy and vegetables in a baking dish.

Mashed potatoes on top brushed with butter.

Baked shepherd’s pie.

Turkey Shepherd’s Pie FAQs

What’s the difference between cottage pie and shepherd’s pie?

Both cottage pie and shepherd’s pie are savory meat pies, but there is a technical difference. Cottage pie is traditionally made with ground beef. Shepherd’s pie is traditionally made with ground lamb. So I guess this Turkey Shepherd’s Pie isn’t either, but now we’re just getting technical.

How do you spice up Shepherd’s Pie?

This Turkey Shepherd’s Pie is plenty flavorful as-is, but feel free to spice it up using whatever seasonings you want. Try any dried herbs, a sprinkle of cayenne or red pepper flakes, chili powder, paprika, you name it.

Can this be prepared ahead of time?

Absolutely! You can assemble your Turkey Shepherd’s Pie up to a day before you want to serve it. Do not bake. Instead, cover in plastic wrap or foil and store in the fridge for 1-2 days. When you’re ready to serve, bake as directed, adding time as needed.

How to store:

Leftover Turkey Shepherd’s Pie will last in the fridge for up to 4 days, depending on how fresh your ingredients were when you started.
It can be wrapped tightly in the freezer for up to 2 months, although only do this if you used high fat dairy in your mashed potatoes. The texture of the potatoes can change after freezing. To reheat, thaw overnight in the fridge if frozen, then warm in the oven until heated through.

Tips and Notes

Start with an oven-safe skillet. Make the filling in an oven-safe skillet so you can easily layer on the potatoes and bake it. Just one dirty dish!
Add other veggies. Feel free to sauté whatever veggies you want with the carrot, onion, and celery. Try mushrooms, bell pepper, green beans, you name it.
Use any leftovers you have. You’re totally not limited to mashed potatoes and turkey. Layer in whatever you have in your fridge. Corn? Stuffing? Cranberry sauce? If it sounds good to you, it’s probably good!
Make it cheesy. A sprinkle of cheddar cheese on the potatoes would be delicious.
Use another meat. This recipe works great with any leftover meat you have on hand. Leftover shredded chicken is a great option.
If you don’t have leftover meat, feel free to use ground beef, ground turkey, or ground chicken. Just cook it with the veggies before assembling the pie!

Serving Suggestions

This Turkey Shepherd’s Pie is loaded up with pretty much anything you could want in a meal, so you can totally serve it on its own.

While it’s great as-is, it’s also delicious served next to Garlic Herb Dinner Rolls, Roasted Veggies, or Garlic Bread, or Roasted Green Beans.

More Shepherd’s Pie Recipes to Try

BBQ Chili Shepherd’s Pie

Meat Lovers Shepherd’s Pie

Mexican Shepherd’s Pie

Pin this recipe to save for later

Creamy Turkey Shepherd’s Pie (aka Thanksgiving Leftovers Shepherd’s Pie!)

This Creamy Turkey Shepherd's Pie is the best way to use up all your holiday dinner leftovers. It's loaded with turkey and veggies, then topped with mashed potatoes. The perfect comfort food!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 255cal

Author Ashley Fehr

Ingredients

3 tbsp butter or canola oil divided
1/2 small onion finely diced
2 large carrots peeled and finely diced (about 2 cups)
1 stalk celery finely diced (about 1/3-½ cup)
1/2 tsp minced garlic
1 tbsp all purpose flour
1 1/2 cups chicken broth
1 cup frozen peas
2 cups cooked chopped turkey
salt and pepper
1/2 tsp dried thyme
3 cups mashed potatoes

US Customary – Metric

Instructions

Heat oven to 375 degrees F (*but not if you are making ahead — see notes).
In a medium oven-safe skillet, melt 1 tbsp butter over medium-high heat (or add canola oil). Add onion, carrots and celery and cook, stirring, until tender (about 15-20 minutes). Add garlic and cook 1 minute.
Add one more tablespoon butter or canola oil to cooked vegetables. Add flour and stir until combined completely. Add broth, and cook and stir until broth is thickened.
Stir in peas and turkey until peas are warmed through. Season with salt and pepper to taste, and add thyme.
Top with mashed potatoes and dab with remaining butter or brush with 1 tbsp canola oil. Bake for 20 minutes, or until potatoes are heated through.

Notes

*To Make Ahead: prepare the casserole completely but do not bake. Cover in plastic wrap or tin foil and refrigerate up to 1-2 days in advance, then bake as directed. You may need to add an additional 10-20 minutes baking time.
** To Use Leftover Vegetables: you get to skip ahead! Instead of having to cook the veggies all the way through, just reheat the leftover vegetables you’re using in the butter, then add the extra butter and flour, then broth, and continue on with the recipe.
*** To Use Leftover Gravy: Depending on how much you have leftover, you may want to just add it in with the turkey and peas if it’s a small amount. Or you may want to skip the extra tbsp butter, flour and broth that makes the gravy in the recipe, and simple stir in your own if you have at least 1.5 cups.

Storing:

Leftover Turkey Shepherd’s Pie will last in the fridge for up to 4 days or wrapped tightly in the freezer for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven until heated through.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Creamy Turkey Shepherd’s Pie appeared first on The Recipe Rebel.

Shepherd’s Pie

Ashley Fehr — Tue, 06 Sep 2022 06:20:00 +0000

This Shepherd’s Pie is a classic cozy comfort food! Juicy ground beef and veggies simmered in a rich tomato sauce, then topped with creamy mashed potatoes.

Ingredients Needed:
How to Make Shepherd’s Pie
Shepherd’s Pie FAQs
Variations
Serving Suggestions
More Savory Pie Recipes You’ll Love
Shepherd’s Pie Recipe

Shepherd’s Pie is one of those classic comforting meals that you can whip up any time and it just sounds good.

Flavorful ground beef in a rich tomato-y sauce with the perfect blend of veggies all topped off with a layer of buttery, creamy mashed potatoes. I mean, does comfort food get any better than that?

I know we all have our own version of this classic (and yes, we’ll get into the lamb v. beef debate down below!), but this is mine, and I hope you enjoy it as much as we do!

Looking for more Shepherd’s Pie-inspired recipes? Check out my BBQ Chili Shepherd’s Pie, Creamy Turkey Shepherd’s Pie, or Meat Lover’s Shepherd’s Pie!

Ingredients Needed:

Oil: use a neutral flavored oil to sauté the veggies and brown the beef.
Aromatics: we’re creating a flavor base with the classic veggie trio made up of carrots, celery, and onion.
Seasonings: a simple blend of salt, minced garlic, and black pepper kick the flavor of the ground beef up a notch.
Ground Beef: use lean ground beef so it isn’t too oily. You can also swap this with ground pork, turkey or chicken.
Beef Broth and Cornstarch: whisked together to form a slurry which helps absorb moisture and thicken the beef mixture.
Ketchup and Tomato Paste: adds richness and flavor to the sauce.
Worcestershire Sauce: provides the tomato sauce with a subtle salty tang.
Frozen Veggies: we’re adding some extra color and texture with the addition of frozen peas and frozen corn.
Mashed Potatoes: we’re making a quick homemade mashed potatoes recipe with russet or golden potatoes, milk, butter, dried parsley, salt, and pepper.

How to Make Shepherd’s Pie

This classic comfort food recipe takes just 15 minutes to prep!

Sauté the aromatics and beef: In a skillet, heat oil over medium-high heat, then add in the carrots, celery, and onion. Cook until translucent, then add in garlic, salt, pepper, and beef. Continue cooking until the beef is browned.
Make the sauce: In a bowl, whisk together broth and cornstarch. Add that to the skillet, then mix in ketchup, tomato paste, Worcestershire sauce, peas, and corn. Cook until thickened.
Make the potatoes: Place potatoes into a pot of cold water, salt well, and bring to a boil over high heat. Cook until softened, then drain the water. To the potatoes, add milk, butter, and seasonings. Mash until smooth.
Assemble the pie: Spread mashed potatoes over the beef mixture, then brush the top with 2 tablespoons of melted butter. Bake until heated through.

Shepherd’s Pie FAQs

What is traditional Shepherd’s Pie made of?

Traditional shepherd’s pie is a minced meat pie made up of a mixture of ground lamb, veggies, and seasonings topped off with mashed potatoes.

What is the difference between a cottage and shepherd’s pie?

The key difference between cottage pie and Shepherd’s Pie is the meat. Traditional shepherd’s pie is actually made using ground lamb, while cottage pie is made using ground beef. So, I guess this recipe is technically a cottage pie, but we always called it Shepherd’s Pie growing up!

How to store:

Leftover Shepherd’s Pie will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw overnight in the fridge, then warm covered in the oven or in the microwave until heated through.

Variations

Use another meat. Ground lamb or ground turkey would also be delicious.
Try other potatoes. You can put any mashed potatoes you like over your ground beef and veggies. Try Cheesy Make Ahead Mashed Potatoes, Garlic Mashed Potatoes, or Cream Cheese Mashed Potatoes.
Add more veggies. Sauté more veggies with the onion, celery, and carrot or add frozen mixed veggies with the peas and corn. You really can’t go wrong!
Make it vegetarian. Swap the ground beef out for a meatless variety or add more veggies to bulk it up.
Make it cheesy. Layer on a handful of shredded cheddar for a gooey, cheesy finish.

Serving Suggestions

This Shepherd’s Pie can totally be a complete meal all on its own, but if you want to bulk it up a bit, feel free to serve it alongside any of your favorite side dishes.

I love a slice of Garlic Bread, a pile of Roasted Green Beans, or Roasted Vegetables.

More Savory Pie Recipes You’ll Love

Chicken Pot Pie

Turkey Pot Pie

Mexican Shepherd’s Pie

Pin this recipe to save for later

Shepherd’s Pie

This Shepherd's Pie is a classic cozy comfort food! Juicy ground beef and veggies simmered in a rich tomato sauce, then topped with creamy mashed potatoes.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 418cal

Author Ashley Fehr

Ingredients

1 tablespoon oil
2 large carrots peeled and diced
2 ribs celery finely chopped
1 medium onion finely chopped
1 teaspoon salt
1 teaspoon minced garlic
¼ teaspoon black pepper
1 lb lean ground beef
1 ½ cup low sodium beef broth
1 tablespoon corn starch
¼ cup tomato ketchup optional
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup frozen peas
1 cup frozen corn

Mashed Potatoes

1 ½ lbs russet or golden potatoes (peeled and cut into 1/2" pieces)
¼-½ cup milk
¼ cup + 2 tablespoons butter, divided
½ teaspoon dried parsley
salt and pepper to taste

US Customary – Metric

Instructions

Heat oil in a large oven-safe skillet (about 3 quarts or 12" diameter) over medium-high heat. (If you don't have an oven-safe skillet, simply transfer the beef mixture to a baking dish after cooking).
Add carrots, celery and onion and cook until onion is softened and translucent. Stir in garlic, salt and pepper and cook 1 minute.
Add beef and cook until completely browned.
Whisk together broth and corn starch. Add broth and scrape any browned bits off the bottom of the pan.
Stir in ketchup, tomato paste, Worcestershire sauce, frozen peas and corn. Cook until slightly thickened.
Set aside.

Mashed Potatoes

Place potatoes in a large pot and cover with cold water. Salt well and bring to a boil over high heat. Reduce heat and boil until tender, about 10-12 minutes.
Drain potatoes. Add ¼ cup milk, ¼ cup butter, parsley and season to taste. Mash until smooth, adding more milk as necessary.

Assembly

Preheat oven to 375 degrees F.
Spread mashed potatoes over beef mixture.
Melt 2 tablespoons butter and brush over the top of the potatoes.
Bake for 20-25 minutes, until light golden brown and heated through.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Shepherd’s Pie appeared first on The Recipe Rebel.

Twice Baked Potato Casserole with Ham + VIDEO

Ashley Fehr — Wed, 05 Dec 2018 06:36:19 +0000

This Twice Baked Potato Casserole is pure comfort food! Leftover ham and mashed potatoes makes it a make ahead meal in one and perfect for the holidays!

Love cheesy potatoes? Try my classic Twice Baked Potatoes, Scalloped Potatoes or Garlic Parmesan Scalloped Potatoes and Carrots next!

I feel like with the coming of fall (and much too soon after, winter) I dove head first into cozy soups, slow cooker, and Instant Pot recipes and forgot about creamy, hearty, casseroles.

The humble casserole is perfect for this time of year because they are easy to make ahead, perfect for church or family potlucks (and I promise you they’ll be scraping the bottom of the dish!), but also just as good for when you’re wondering what to do with leftover ham and Little potatoes from a holiday feast.

We love using potatoes from The Little Potato Company for our holiday meals because they are pre-washed and have a thin, smooth skin so there’s no peeling required! Such a timesaver!

Originally, I wanted to make this Twice Baked Potato Casserole with all cubed potatoes because I wanted the texture to balance out the texture of the ham chunks.

But I was staring into my fridge and saw some leftover mashed Boomer Gold potatoes from The Little Potato Company from a meal two days ago and thought to myself, “I’d really like to throw those in…. but will it confuse people? Using both?”

In the end, I threw them in anyway because I figure there’s coming a day post-holiday dinner when we will all be staring into our fridges and thinking, “what am I going to do with those leftover mashed potatoes?”, and I want you to know I got your back.

This Twice Baked Potato Casserole is really a win-win-win situation so you should just jump right in

And if you’re looking for a more traditional recipe, check out these Twice Baked Potato Recipe from my friend Melanie!

Tips for making this Twice Baked Potato Casserole with Ham:

A lot of twice baked potato casseroles call for obscene amounts of sour cream or mayonnaise and I have to say, I can’t do it. I’m just not a big fan of either, but I did have to add some sour cream in this one for authenticity’s sake. I also didn’t want to use any canned cream soups, so I used a combination of heavy cream and sour cream. I figure we’re skipping the bacon found in most recipes so it’s justified
Since everything goes into the casserole cooked, you really have a lot of flexibility with this recipe. You can use more mashed potatoes or more cubed, you could even substitute with cubed hashbrowns if that’s what you’ve got. Feel free to break the rules a little here!
This casserole is perfect for making ahead. To do so, simply prepare up until the point of baking, cover with plastic wrap and refrigerate up to 24 hours in advance. Then bake as normal and serve.

How to make this Twice Baked Potato Casserole work with the leftovers you’ve got:

Leftover mashed Little potatoes: Awesome! Throw those in. A little more or a little less than the recipe calls for? No big deal. This recipe is not about rules.
Leftover roasted or baked Little potatoes: Have some?? Perfect! You’ve got most of your recipe prep done already
Leftover ham: Chop it up, throw it in!
Leftover turkey: See above
Leftover gravy: Feel free to stir any leftover gravy right into this casserole if you think the flavors would go well together!
Other leftover vegetables: Leftover vegetables are also great in here — corn, peas, carrots, cauliflower, broccoli…. whatever you would eat with potatoes and ham and cheese, goes.

More leftover ham recipes:

Easy Ham Quiche Recipe
White Chicken Lasagna with Ham and Spinach
20 Minute Ham and Pineapple Rice
Instant Pot Chicken Alfredo Pasta (pressure cooker pasta) (swap out the chicken for ham!)

*This post is generously sponsored by The Little Potato Company and I’ve been compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Pin this recipe to save for later

Twice Baked Potato Casserole with Ham

This Twice Baked Potato Casserole is pure comfort food! Leftover ham and mashed potatoes makes it a make ahead meal in one and perfect for the holidays!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 524cal

Author Ashley Fehr

Ingredients

3 cups chopped ham
14 Little potatoes from The Little Potato Company, baked, chopped (¾ lb or 340g)
2 cups leftover mashed potatoes (¾ lb or 340g)
1 1/2 cups shredded cheddar cheese divided
2 green onions sliced
3/4 cup light sour cream
3/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Instructions

Lightly grease a 2.5-3 quart or 9×13″ baking dish and preheat the oven to 375 degrees F.
Add ham, chopped potatoes, mashed potatoes, ¾ cup of cheddar cheese, onions, sour cream, heavy cream, salt, pepper and garlic powder to baking dish. Stir until combined.
Sprinkle with remaining ¾ cup cheese and bake for 30 minutes or until bubbly at the edges. Let sit for 5 minutes before serving.

Video

Notes

*To make ahead: prepare up to the point of baking. Cover with plastic wrap or foil and refrigerate up to 24 hours before baking as directed.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Twice Baked Potato Casserole with Ham + VIDEO appeared first on The Recipe Rebel.

BBQ Chili Shepherd’s Pie

Ashley Fehr — Sat, 18 Feb 2017 23:10:28 +0000

This BBQ Chili Shepherd’s Pie is a fun twist on an old favorite! Classic chili with peas and carrots is topped with creamy mashed potatoes and cheddar cheese — it’s easy to make ahead! Includes how to recipe video

PIN IT FOR LATER

One of my favourite ways to create new recipes is to think of classic recipes that we all know and love, and come up with different ways to reinvent them.

I thought about how I incorporated a BBQ chili flavour in this lasagna, and the BBQ, beef and mashed potato thing that was going on in this Twice-Baked Potato Pie (<– an oldie!), and I wanted to incorporate the same flavours in a Shepherd’s Pie (since you know we’re big fans of Shepherd’s Pie!)

You can pack so many veggies into this dish — you could even add more than what is listed (mushrooms, kale, spinach, etc.), and the BBQ chili flavour masks them completely.

I do this for my own good.

As I’ve mentioned before, I’m not a big fan of vegetables — you will often see me hiding them in my own food.

But if you combine them with barbecue sauce and top with mashed potatoes and cheese, there’s a pretty good chance I’m going to eat them anyway. My toddler, on the other hand, would pick out the vegetables because she wanted to eat only the veg.

Another thing I love about this dish is that it’s so easy to make ahead: you can prepare everything up to the point of baking, cover it and stick it in the fridge for a day or two until you’re ready for dinner. This is perfect for busy weeknights or entertaining on the weekend when you just want to actually relax with your guests!

Substitutions:

The recipe is naturally gluten free — but be sure to check all of the labels on all of your ingredients to be sure.
The recipe can easily be made vegetarian, if you skip the beef and substitute with mushrooms or additional veggies of your choice.
The recipe can easily be made dairy free if you skip the cheese or use a dairy free cheese option and mash only with vegetable broth or dairy free milk.

Pin this recipe to save for later

BBQ Chili Shepherd’s Pie

A new twist on an old favourite — sweet and savory bbq beef and vegetable filling topped with creamy mashed potatoes and cheese.

Course Main Course

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 505cal

Author Ashley Fehr

Ingredients

For the mashed potatoes

6 large potatoes diced small
1/2-3/4 cup milk
1/4 tsp minced garlic
1 tsp chicken bouillon

For the beef mixture

1 lb lean ground beef
1/2 medium onion
1 cup very finely diced carrots or shredded
1 stalk celery very finely diced
1/2 tsp salt
1/2 tsp minced garlic
a pinch of pepper
1 1/2 tbsp chili powder
1 cup frozen peas
1 cup frozen corn
546 ml can kidney beans rinsed
1 cup barbecue sauce
2-3 tbsp brown sugar optional and to taste
½ -1 cup shredded cheddar cheese

Instructions

Start potatoes boiling in a large pot of salted water.
Meanwhile, combine beef, onion, carrots, celery, salt, garlic, pepper, chili powder in a large pan and brown over medium-high heat. Once browned, cover and cook over medium heat (stirring occasionally), for 10-15 minutes until veg are cooked.
Drain potatoes and mash with milk, garlic and bouillon (I use the food processor for this so they’re nice and smooth). Set aside.
Preheat oven to 350 degrees F. (*if baking right away)
To the beef, add peas, corn kidney beans, barbecue sauce and brown sugar (optional). Cook another 5 minutes until vegetables are warmed through.
To a 3qt casserole dish or a 9×13″ pan, add the beef mixture. Top with mashed potatoes. Bake 20 minutes or until heated through. Top with cheese and broil 2-3 minutes, watching closely, until cheese is melted and lightly browned.

Video

Notes

*If storing in the fridge and baking later, you may have to bake the casserole 40 minutes to 1 hour until it is hot all the way through. Be sure to cover with an oven-safe lid or tin foil sprayed with non-stick spray.
*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

Recipe adapted from The Kitchn.

The post BBQ Chili Shepherd’s Pie appeared first on The Recipe Rebel.

Cheese Stuffed Mashed Potato Puffs

Ashley Fehr — Thu, 14 Jul 2016 06:01:41 +0000

My kids LOVE the cheesy surprise in these Cheese Stuffed Mashed Potato Puffs! Leftover mashed potatoes make these SO easy (or use fresh!) — perfect make ahead side or appetizer for holiday gatherings.

PIN IT FOR LATER

First off, I want to apologize for my use of the word “holiday” in the description above.

I did it purely for those of you who will be searching for holiday recipes in the future, so that if you’re looking for a great make ahead holiday side, you will actually be able to find it. Later.

But, there’s nothing wrong with enjoying these creamy, fluffy, cheesy bites, on a regular basis, spring, summer, fall and winter.

Second, I know I am a horrible nail-painter. Now we can just leave that alone, right?

I thought these would be a super fun recipe to make with the kiddos — well, my 4 year old anyway. I know for a fact that if my 18 month old was helping with these no cheese would have been stuffed into the potato puffs. They would have all been stuffed right into her mouth.

My kids have a thing with cheese. Do all kids? Or is it just mine? It borders on an unhealthy obsession. If they see cheese — anywhere — you won’t get them to eat anything else. “Cheese” was one of the first words for both of our daughters. So I knew that they would love these potato puffs!

And anything make ahead that can make leftovers new again? That’s creamy, and comforting and cheesy? Well that’s a win in my books.

You can absolutely use freshly mashed potatoes, and that is what I did in this recipe, with a bag of perfectly creaming Blushing Belles from The Little Potato Company. But the recipe is perfect for using up those — dare I say it again? — holiday leftovers. You will just adjust your seasonings to your tastes before adding the eggs!

I was also super excited to see my grocery store carrying the Chilean Splash! Have you tried them yet? I can’t wait!

This recipe was created as part of my ambassadorship with The Little Potato Company — thank you for supporting the brands that help me bring you allllllll the delicious things!

Pin this recipe to save for later

Cheese Stuffed Mashed Potato Puffs

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Cook Time 32

Total Time 47

Servings potato puffs

Calories 119cal

Author Ashley Fehr

Ingredients

1.5 lbs Little Potatoes
3/4 cup chicken broth or milk
salt and pepper
1 teaspoon Italian herbs
1/2 teaspoon minced garlic
3 eggs
12 1 cm cubes of cheddar cheese
1/2 cup shredded cheddar cheese
Green onions for garnish as desired

Instructions

In a large pot of boiling salted water, cook potatoes until tender, about 12-15 minutes.
Mash with chicken broth, season with salt and pepper, Italian herbs and garlic. Taste and adjust seasonings as necessary. (*NOTE: if using leftover mashed potatoes, you will likely skip straight to the next step). Let cool.
Preheat oven to 400 degrees F and lightly grease a metal muffin pan (I made some in a silicone pan, but they do not brown the same way!).
Stir in eggs until completely combined. Spoon enough into each of the 12 muffin cups to cover the bottom. Place one cube of cheese in the center of each (don’t push down!) muffin cup. Cover with enough potatoes to hide the cube of cheese. Sprinkle the tops with remaining cheese.
Bake at 400 degrees F for 20 min until lightly browned. Let cool for 3-4 minutes before removing from the pan. Serve with sliced green onions as desired.

Notes

I used a regular muffin pan, but you could also make 24 mini muffin sized potato puffs for appetizers!

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Cheese Stuffed Mashed Potato Puffs appeared first on The Recipe Rebel.

Meat Lovers Shepherd’s Pie

Ashley Fehr — Wed, 29 Oct 2014 11:30:06 +0000

This Meat Lover’s Shepherd’s Pie is a meaty take on a classic comfort food meal! Italian sausage, ham, pepperoni, and bacon are cooked in a thick, flavorful tomato sauce, then smothered with homemade mashed potatoes and gooey cheese.

At our house, we love pizza. We also love mashed potatoes. We also love meat…and I love coming up with new ways to combine recipes that are already family favorites!

This meat lover’s shepherd’s pie is the perfect combination of meat lover’s pizza and classic shepherd’s pie. It’s made with piles of sweet, savory, and spicy meat, all the veggies you want, tomato sauce, homemade mashed potatoes, cheese, and so much flavor! You’ve got to be kidding me.

This recipe was a winner before I even started!

What is the difference between shepherd’s pie and cottage pie?

Although these two terms are often used interchangeably, they do have one key difference: the meat! Technically, shepherd’s pie uses ground lamb while cottage pie uses ground beef.

This meat lover’s shepherd’s pie recipe doesn’t use ground beef or ground lamb. It does, however, follow the same format as shepherd’s pie and cottage pie—meat cooked in a flavorful tomato sauce and topped with cheesy mashed potatoes. Instead, though, we use Italian sausage, pepperoni, ham, and bacon!

Meat Lover’s Shepherd’s Pie ingredients:

I love recipes that don’t require exact measurements…and this meat lover’s shepherd’s pie is very forgiving! I’ve given you the measurements I used, but if you want to double up on the meat, swap something out for another favorite, or add a bunch of veggies, you totally can!

Here’s what you’ll need:

Bacon, Italian Sausage, Diced Ham, and Diced Pepperoni: the classic “meat lovers” meat combination.
Onion: you’ll need ½ of a medium-sized onion, diced and sautéed with the bacon and sausage to add a layer of sweet, caramel-y flavor.
Oregano: adds an undertone of sweet, peppery earthiness.
Minced Garlic: gives the meat sauce a kick of flavor.
Frozen Spinach: thawed and drained.
Tomato Sauce: creates a sweet, flavorful base for the meat filling.
Diced Tomatoes with Italian Spices: make sure you drain the liquid from the can.
Mushrooms, Peppers, Shredded Carrots, or Other Veggies: optional but adding veggies is a great way to sneak some extra nutrition into the shepherd’s pie!
Potatoes: I recommend using Russet potatoes for the best results. Their fluffy consistency makes them easy to mash and they become deliciously light and fluffy in the shepherd’s pie.
Butter: adds flavor depth to the mashed potatoes.
Milk: makes the mashed potatoes ultra silky and smooth.
Garlic Powder: transforms classic mashed potatoes into garlic mashed potatoes!
Chicken Bouillon: an optional addition to the mashed potatoes. I love to mix this in to add another layer of flavor.
Shredded Cheese: I use shredded cheddar, but you can use any cheese you like! I recommend shredding it yourself so it melts better.
Green Onion: optional, for garnish.

How to make Meat Lovers Shepherd’s Pie

This hearty, kid-approved, delicious dinner is ready in just 45 minutes—cook time included!

In an oven-safe dutch oven or cast iron pan, cook bacon, sausage, and onion until the meat is browned.
While the meat is cooking, start your potatoes in boiling, salted water. Boil for 8-10 minutes or until they can be easily pierced with a knife.
To the meat mixture, add oregano and garlic, then cook for 1 minute. Add in ham, pepperoni, spinach, tomato sauce, tomatoes, and any other vegetable you like, then cook until hot.
Turn off the heat, then drain the potatoes and mash with butter, milk, garlic powder, and bouillon (optional, but gives the mashed potatoes a really good flavor!)
Spread the potato mixture over the top of the meat in the skillet or dutch oven and bake for 20-30 minutes at 350ºF. Top with cheese and broil for another 1-2 minutes until it’s melted and starting to brown.

Meat Lovers Shepherd’s Pie ingredients

Cook filling for Shepherd’s Pie

Cook and mash potatoes

Layer potatoes over filling in dish

Variations/substitutions for meat lovers shepherd’s pie

Add veggies. You can use whatever veggies you like! I’ve used mushrooms, peppers, and shredded carrots but you could try adding peas, corn, parsnips, broccoli florets, zucchini, you name it. Whatever you use, be sure that the veggies are cut small enough that they cook evenly and fully and incorporate well with the other ingredients.
Use another meat. I love the Italian sausage, bacon, ham, and pepperoni combo but you can use any combination you like. Swap any of the meat out for ground lamb, beef, turkey, chicken, etc.
Use other mashed potatoes. If you have a different mashed potato recipe that you love, feel free to use that! You could also check out my slow cooker mashed potatoes, my cream cheese mashed potatoes, or my cheesy make ahead mashed potatoes! Store-bought mashed potatoes are always an option, but the flavor and texture won’t be quite as good.
Give it another flavor. Instead, check out my Mexican shepherd’s pie, my BBQ chili shepherd’s pie, or my creamy turkey shepherd’s pie!

Serving suggestions

This meat lover’s shepherd’s pie is delicious on its own but I also love to serve it with a side of breadsticks, dinner rolls, or with a simple green salad.

Can shepherd’s pie be made ahead of time?

Absolutely! To make this recipe ahead of time, simply assemble as directed, bring to room temperature, then cover and keep in the fridge for up to 24 hours. When you’re ready to serve, bake as directed, adding time as needed until the pie is cooked through.

How to store

Finished shepherd’s pie will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw in the fridge (if frozen), then microwave, warm on the stove, or cover with foil and bake in the oven at 350ºF until warmed through.

Pin this recipe to save for later

Meat Lovers Shepherd’s Pie

Creamy garlic mashed potatoes and cheese top a seriously meaty filling — perfect for fall or game day!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 683cal

Author Ashley Fehr

Ingredients

2 slices bacon diced
2 links Italian sausage casings removed
1/2 medium onion diced
1/2 tsp oregano
1/2 tsp minced garlic
3/4 cup diced ham
3/4 cup diced pepperoni
1/2 cup frozen spinach thawed and drained
1 cup tomato sauce
14 oz can diced tomatoes with Italian spices drained
Optional: mushrooms, peppers, shredded carrots or other veggies
8 medium potatoes diced
1/4 cup butter
1/2 cup milk
1/2 tsp garlic powder
1/2 tsp chicken bouillon
1 1/2 cup shredded cheese
Optional: green onion for garnish

Instructions

Preheat oven to 350 degrees F.
In an oven-safe dutch oven or cast iron pan (I used my 12″ cast iron skillet), cook bacon, sausage (crumbled) and onion until meat is browned.
Meanwhile, start your potatoes boiling in salted water. Boil 8-10 minutes or until easily pierced with a knife.
To the meat, add in oregano and garlic and cook 1 minute. Add in ham, pepperoni, spinach, tomato sauce, tomatoes and any other vegetables and cook until hot. Turn off the heat.
Drain potatoes and mashed with butter, milk, garlic powder and bouillon(optional — I just like the flavour it gives!). Spread on top of meat in skillet or dutch oven and bake for 20-30 minutes until bubbling around the sides. Top with cheese and broil for 1-2 minutes until melted and starting to brown. Serve.

Notes

Leftovers:

Variations:

Add veggies. You can use whatever veggies you like! I’ve used mushrooms, peppers, and shredded carrots but you could try adding peas, corn, parsnips, broccoli florets, zucchini, you name it. Whatever you use, be sure that the veggies are cut small enough that they cook evenly and fully and incorporate well with the other ingredients.
Use another meat. I love the Italian sausage, bacon, ham, and pepperoni combo but you can use any combination you like. Swap any of the meat out for ground lamb, beef, turkey, chicken, etc.
Use other mashed potatoes. If you have a different mashed potato recipe that you love, feel free to use that! You could also check out my slow cooker mashed potatoes, my cream cheese mashed potatoes, or my cheesy make ahead mashed potatoes! Store-bought mashed potatoes are always an option, but the flavor and texture won’t be quite as good.
Give it another flavor. Instead, check out my Mexican shepherd’s pie, my BBQ chili shepherd’s pie, or my creamy turkey shepherd’s pie!

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Meat Lovers Shepherd’s Pie appeared first on The Recipe Rebel.

Cheddar and Bacon Perogy Rolls

Ashley Fehr — Tue, 22 Jul 2014 14:45:26 +0000

Creamy mashed potatoes, cheddar and bacon all rolled up in lasagna and topped with Bechamel sauce, more cheddar, bacon and green onions — an easier way to enjoy homemade perogy flavor!

I’m kind of obsessed with perogies.

If I had no conscience, I could eat them almost every day. Being that they’re made of cheesy, bacony mashed potatoes stuffed inside soft dough and covered in other equally delicious things, I try to restrain myself a little.

Just a little.

But I have a confession to make.

It’s not like I’ve never made homemade perogies. But usually, unless I have leftover mashed potatoes from another meal, I’m just not even going there. To make mashed potatoes, cool them down, cook some bacon, shred some cheese, stir it in, make perogy dough, roll it out, stuff perogies, cook perogies, and in our case, make Beschamel sauce to serve with them — ain’t nobody got time for that.

Ok, some people have time for that. Occasionally.

But it means that homemade perogies don’t make it onto the menu very often. With these perogy rolls, you’re taking out at least a couple steps, because you don’t have to make the dough and they’re a lot easier to roll up. If you’re using leftover mashed potatoes like I did, even better. And if your significant other is the primary cheese shredder, as mine is? Easy peasy.

I got this idea because I had made a perogy lasagna that I found on the Kraft website. We loved it.

I had also seen all kinds of crazy lasagna rolls on Pinterest, so I thought, why not?

These are so, so good.

I feel like if I say that too much, you might stop believing me. But honestly, INCREDIBLE.

I mean, if you’re into pasta stuffed with herb and garlic mashed potatoes, crispy bacon and cheese and covered in Beschamel sauce for good measure.

We most certainly are.

Pin this recipe to save for later

Perogy Rolls

A creamy potato, bacon and cheese perogy filling stuffed inside cooked lasagna noodles — homemade perogy flavour without all of the work!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings perogy rolls

Calories 347cal

Author Ashley Fehr

Ingredients

For the perogy rolls

12 lasagna noodles cooked and cooled (I cool mine by running under cold water)
3 cups leftover mashed potatoes mine were seasoned with herbs and garlic
5-6 slices bacon cooked and crumbled
2 cups cheddar cheese
1 tbsp melted butter

For the Beschamel sauce

1/4 cup butter
1/4 cup flour
2 cups milk

Garnish — optional

additional cheese bacon, chopped green onions, sour cream

Instructions

Preheat oven to 375 degrees F.
Lay lasagna noodles out on a clean, lint free kitchen towel.
Spread each noodle with about ¼ cup mashed potatoes. Sprinkle each with cheese and bacon.
Roll up and place in a greased 9×13″ pan. Brush with melted butter to keep from getting dry (and to help with browning when broiling if desired.)
Bake 20-25 minute until heated through.
Meanwhile, make your beschamel sauce. Melt butter in a medium pan. Whisk in flour. Cook 1 minute.
Whisk in 1 cup milk, cooking over medium heat until thickened. Whisk in remaining milk, stirring and cooking until thickened. Serve over perogy rolls with optional garnish.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!