Shepherd’s Pie With Chick Peas

After I saw Heather’s Shepherd’s Pie a few weeks ago, I realized that it has been a long time since I made one for the family. so for tonight’s dinner, I made Shepherd’s Pie with Chick Peas. Why the latter ingredients? Because I ran out of regular sweet peas.

Shepherd's Pie (Image © Dexie Wharton)

INGREDIENTS :

• mashed potatoes (from 6-7 medium potatoes)
• 1-2 pounds ground beef
• 5 button mushrooms, chopped
• 1 medium onion, chopped
• 1 can of chick peas, drained
• 1 can of mixed veggies, drained
• 2 tbsp soy sauce
• sprinkle of ground lemon pepper

Make the mashed potatoes, set aside when cooked. Preheat the oven to 355°

In a pan, brown the ground beef. Drain most of the fat.

Add the onions. Saute for 2 minutes or so. Add the chick peas, and  mixed veggies. Season with soy sauce, and lemon pepper. Stir everything together. Cook for about 3-5 mintues or so.

Stir in the mushrooms. Just cook that for a bit.

Transfer the whole thing into a casserole dish. Gentle layer the mashed potatoes on top. Bake it in the oven for 15-20 minutes.

Shepherd's Pie

I usually use fresh carrots and beans in my Shepherd’s Pie but because it’s the end of the month, my fresh supplies have ran out. This is when having canned items helps out a lot. A chef is only as good as her well-stocked pantry, right?

I never used chick peas in shepherd’s pie either but like I said in the beginning, I’m out of sweet peas. The chick peas weren’t bad at all. I might actually use it again next time.

(Images : FeistyCook/Blisstree)