Shepard's Pie & No Bake Cheesecake

Shepherd's Pie

1 lb. hamburger (85% lean)
3 Tbsp. butter, divided
1 medium onion, chopped
½ cup diced carrots
½ cup diced celery
2 Tbsp. flour
1 cup chicken broth
1 Tbsp. Worcestershire sauce
½ tsp. salt
1 ½ cup frozen peas, thawed
2 ½ cups purchased or homemade garlic-mashed potatoes
½ cup shredded sharp cheese

1. Heat oven to 375 degrees. Cook hamburger in skillet until thoroughly cooked and no
Longer pink. Remove to large bowl.
2. Add 1 Tbsp. butter to the skillet and melt over medium heat. Add onion; cook 3 minutes
Until soft stirring often. Add carrots & celery; cook until soften. Add to beef.
3. Melt remaining 2 Tbsp. butter in same skillet. Sprinkle with flour; cook 1 minute until
Slightly browned, stirring constantly. Slowly stir in broth. Bring to a boil over high heat
Boil 1 minute until slightly thickened. Stir in Worcestershire sauce and salt. Pour over
Beef mixture -- stirring to coat. Stir in peas. Spoon into 1 ½ quart glass baking dish coated with cooking spray. Top with potatoes; sprinkle with cheese. Bake 30 minutes until golden brown.

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No Bake Cheesecake

2 -- 8 oz packages of cream cheese
1 cup vanilla chips
8 oz Cool Whip
Graham cracker crust
Blueberry pie filling (or your favorite flavor)

Melt chips in a microwave safe bowl; allow to cool. Combine cream cheese and chips and mix well; fold in cool whip. Pour batter in gram cracker crust and chill overnight or until firm. Top with blueberry filling or your favorite flavor.

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Laverne Diede
Rhonda Fitterer

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