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For the Love of Food

Premiere of Gourmoo Cookoff: Spooky Shepards Pie

February 17, 2011 1 Comment

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  • 1

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!

 

Ingredients

 
  • 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
 

Directions

 
  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.
 
 
Moovision.com – Gourmoo Cookoff #1: Appetizers
Let the cookoffs begin! Contestants Robert, Morena, Nicole and Laurie take on their first cooking challenge — appetizers featuring lactose-free milk.
 
 
 
Happy Cooking!
 ~Nicole
24 shares
  • 1

Filed Under: Beef & Buffalo, Casseroles

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Next Post: Manly Meat & Potatoes- Steak Au Poivre and Mashed Potatoes with Fried Shallots »

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Comments

  1. Poppy

    August 1, 2016 at 5:31 pm

    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/

    Reply

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