February 16, 2011

Premiere of Gourmoo Cookoff: Spooky Shepards Pie

Last December I posted a blog on my photography site about my exciting foodie trip to LA. Read the post here: http://www.beagledogproductions.blogspot.com/
I was chosen as one of four finalists to compete in the Lactaid sponsored Gourmoo Cookoff!
They filmed five episodes in LA that are going to be premiered on their website, http://www.moovision.com/ starting today.

 The four finalists, Morena, Laurie, me, and Robert and our cooking friend Merry!

Gourmoo Audition: Spooky Shepards Pie

This is a fun and delicious recipe that everyone will love! It's easy to make and kids love to help make the mashed potato ghosts! You can add fresh or frozen veggies. Mix it up and add baby corn, asparagus, edamame, anything you want!


  • 1 lb ground pork, crumbled  
  • 1 tbsp garlic, minced 
  • 4 tbsp worcestershire 
  • 6 small potatoes, peeled and cubed 
  • 12 ounce bag of frozen mixed vegetables
  •  2 tbsp olive oil 
  • 1 sweet onion, chopped 
  • 1 8oz pkg of baby bella or white mushrooms, chopped 
  • 2 cups beef stock 
  • 1/2 cup low fat Lactaid milk 
  • 6 tbsp butter, softened 
  • 3 tbsp flour 
  • salt/pepper to taste 
  • cooking spray 
  • 1 cup shredded mixed cheese


  1. Preheat oven to 375 degrees. 
  2. Bring pot of water to boil. 
  3. Add chopped potatoes to water and boil until fork tender, about 10-15 minutes. 
  4. Meanwhile, add olive oil to a skillet heated to med and mix in onions and mushrooms, cook until caramelized about 10 minutes. 
  5. Spray another skillet with cooking spray and add crumbled ground pork. Mix in salt, pepper, garlic, and 2 tbsp worcestershire. Cook over medium until no longer pink. Drain and remove from heat. 
  6. Heat frozen vegetables in a small covered pot with simmering water and cook according to package. 
  7. To make gravy: melt 3 tbsp butter then whisk in 3 tbsp flour. Add 2 tbsp worcestershire and 2 cups beef stock. Season with salt and pepper and let simmer until thick, about 5 minutes. 
  8. Drain potatoes and put in large mixer bowl, add Lactaid and 3 tbsp butter and mix until creamy. 
  9. To assemble: Using a 9X13 (or similar) baking dish, add vegetables (reserve approx 14 peas or corn pieces from your veggies), mushroom onion mix, gravy, and ground pork. Mix together and spread out. 
  10. Spoon mashed potatoes into a freezer bag, snip off the tip of the bottom corner of bag and use as a piping bag. Pipe small mounds (ghosts!) on top of pie mixture. You should be able to make at least 6 mashed potato ghosts. Stick two peas or corn in the front of each ghosts as eyes. 
  11. Sprinkle the dish with (lactose free if you would like) shredded cheese.
  12.  Bake 25 minutes at 375 degrees.

Let the cookoffs begin! Contestants Robert, Morena, Nicole and Laurie take on their first cooking challenge -- appetizers featuring lactose-free milk.

Happy Cooking!
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1 comment:

  1. Howdy Chef! This looks good...worth a try!! ;)
    Just change the frozen mixed(Yuk to me)to fresh or can veggies and "real milk" for me.
    This is the season of Vidalia onions for me! The ONLY thing good about summer in Georgia! LOL!
    Happy cooking!
    Poppy-http://oakhavendesigns.blogspot.com/ https://www.pinterest.com/toniastitches/


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