Not your average shepherds pie!

Well ladies and gentlemen if you love shepherds pie you’ll LOVE THIS RECIPE!  It’s your basic Shepherds pie with a little something extra!


You’ll need:

6 pieces of bacon (cooked and crumbled)

2 cups of cheese, divided (more or less depending on your love for cheese!)

4 small to medium potatoes

1/2 cup milk

5-6 cups beef broth (for boiling your potatoes!)

1 cup beef broth (or you can reuse your potato water!)

2 tablespoons ketchup

2 tablespoons floor

1 tablespoon garlic, minced

1 small to medium onion diced

2 1/2 cups of mixed vegetables (cooked)

1 lb of ground meat (or your choice of meat)

First add your 5-6 cups of beef broth to a pot, add half of your onion and all of your garlic.  Add your potatoes and bring to a boil.  Once the potatoes are done, drain and return to the pot.  Add your milk and mash until they are a consistency you like.  Add 1 cup of cheese, stir well and set aside.   Add your ground meat and the rest of your onions to a skillet and cook fully.  Drain off the excess fat and return to the pan.  Sprinkle in your two tablespoons of flour and stir until your meat is evenly coated and then add your ketchup.  Again stir until evenly coated.  Add your beef broth about a 1/4 cup at a time, stirring until well mixed and sauce starts to thicken.  I usually add about 1/2 to 3/4 cups of the broth total. Once this is done, layer your meat evenly on the bottom and top with the veggies.   Spread your veggies evenly and top them with your mashed potatoes and again, spread evenly.  Top your potatoes  with 1 cup of cheese and then sprinkle your bacon on top!  cook on 400 for 15-20 minutes, until the cheese looks tasty and your done!

My family Loves this recipe and I hope you do too!


Enchiladas anyone?

So yet again I am posting a recipe but this was too good not to share!  A friend of mine gave me this recipe and it was absolutely wonderful!  My family LOVED it!  AND it made a ton!

I did make a few modifications to mine due to not having what it called for, i used cheddar instead of jack cheese, smaller tortillas and it was still amazing!  here is the link for this and a lot of great recipes,


White Chicken Enchiladas with Green Chili Sour Cream Sauce

‘White Chicken Enchiladas with Green Chili Sour Cream Sauce’


8 flour tortillas, burrito size
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken (I shredded a pre-cooked rotisserie from the store)
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 can diced green chiles (4 oz)
Chopped, fresh parsley for garnish


1. Heat oven to 425. Spray a 9×13 inch baking pan with cooking spray; set aside.

2. Mix the chicken together with 1 cup of the shredded cheese. Distribute the chicken and cheese mixture evenly down the center of the tortillas. Roll up and place seam side down in the prepared dish.

3. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.

4. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake uncovered for 20 to 25 minutes or until golden and bubbly. Sprinkle with parsley just before serving.