#108 – Shepard’s Pie & No Bake Cheesecake

hosted by Laverne Diede & Rhonda Fitterer

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.

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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