Michelle & El's Kitchen

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Shepards Pie and Chicken Walnut Vinaigrette Salad

on December 20, 2011

Please make this Shepard’s Pie. Perfect winter dish. I found this recipe here. This girl has seriously the best recipes.


  • 4 cups mashed potatoes
  • garlic salt
  • 1lb ground beef
  • 1/3 cup onion, chopped
  • 2 garlic cloves, minced
  • 3 Tablespoons flour
  • 1 Tablespoon tomato paste
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon soy sauce
  • 1 can (14.5oz) chicken broth
  • 2 cups frozen vegetable medley
  • salt & pepper


  1. 1. Pre-heat oven to 400 degrees. Brown ground beef, onions and garlic in a large skillet on med-high heat. When meat is completely cooked, stir in flour and cook for 1-2 minutes.
  2. 2. Stir in tomato paste, worcestershire sauce, soy sauce and chicken broth. Simmer for 5-6 minutes, or until sauce is thick. Turn the heat off and stir in frozen vegetables and salt and pepper, to taste.
  3. 3. Pour beef mixture into a large, oven-proof casserole dish. Top with mashed potatoes and smooth with a spatula. Sprinkle garlic salt on top of mashed potatoes.
  4. 4. Place casserole dish on a large sheet pan (in case the sauce overflows) and bake for 20-30 minutes, or until top is golden brown. Ladle and serve!

I tried Shepard’s Pie for the first time at Tilted Kilt restaurant. It was really good and I set out to found a great recipe to make this at home. This recipe was it.

Our favorite part was the whipped garlic mashed potatoes. Here is how I made um:


  • 3 large russet potatoes
  • 3 tbsp of butter
  • 1/4 tsp of salt
  • 3/4 tsp of garlic powder
  • 1/4  cup of warm milk


First peel and cube your potatoes. Cover with water. Bring to a boil, turn heat to medium, cover with a lid, and cook for about 20 minutes, or until your potatoes fall apart with a stab of a fork. Once your potatoes are cooked up, put them in your mixer, add all remaining ingredients. Use your whip attachment and whip these babies up.

El ate all of her potatoes and most of the meat/veggies. This made really great leftovers too.
Tonight we wanted something on the lighter side, so we went with salads. We loved the salad dressing that I made up at Thanksgiving. It’s Maple Walnut Vinaigrette. It tastes just as good as it sounds! I found this recipe at yummylife.com.

  • 1/2 cup pure maple syrup
  • 1/2 cup walnuts
  • 1/4 cup cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon ground dry mustard
  • 1/8 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons canola oil
Combine all ingredients except the oils in a food processor. Blend until well combined and walnuts are puree’d. With food processor running, pour olive and canola oil in a slow steady stream through the feed tube. Transfer to jar or other airtight container and chill in fridge.
Note: This can also be made in a blender.
You’ll find you already have most of these ingredients at home. I only had to pick up some walnuts and we were good to go.
Easy as that. This made a ton of dressing, so I am seeing side salads for dinner in our future. Can’t let this go to waste. It is seriously finger licking good. My husband who is not a big salad eater asked me to make this again.
I layered my salad with mixed baby greens, crumbled feta cheese, walnuts, dried cranberries, and grilled chicken. It was delish!
Off to wrap El’s super surprise Christmas gifts. Let’s just say this little lady is going to have her own little kitchen to get cookin in. Have a good night 😉

One response to “Shepards Pie and Chicken Walnut Vinaigrette Salad

  1. Oh wow, does this look delicious! And I’ve never made this before. I make chicken pot pies all the time, but your recipe is quite different. I look forward to trying it out! 🙂

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