Fix Shepherd’s Pie with leftover meats

Dear Readers: A couple in their 80s wrote asking for a recipe for Shepherd’s Pie as well as recipes that make good use of leftover meatloaf and other inexpensive cuts of meat. Here’s a simple recipe for Shepherd’s Pie that I adapted from an old Taste of Home magazine and a couple of Dorothy Dean hamburger recipes. Most skillet-type or casserole dishes that call for ground beef work well with leftover meatloaf, meatballs, etc.

Since most of us can always use tasty and budget-friendly recipes for ground beef and other less-expensive meats, if you have a family favorite that doesn’t require a lot of work, send it along to the address at the end of this column. We’ll share a few in future columns.

Shepherd’s Pie with Garlic Mashed Potatoes

Adapted from Taste of Home’s Cooking School Recipe Collection, Spring 2000

1 pound ground beef (or leftover meatloaf)

1 (14 ½ -ounce) can diced tomatoes seasoned with garlic and onions, undrained

2 (15 ½ ounce) cans vegetables (corn, peas and carrots, mixed vegetables), drained

2 cups leftover mashed potatoes or equivalent made from instant potatoes

1/8 teaspoon garlic powder

1/2 cup shredded cheddar cheese

Paprika to taste

Brown ground beef and drain off fat. Or, if using leftover meatloaf, crumble into pieces. Stir tomatoes and vegetables into meat and bring mixture to a boil in a large sauté pan. (An electric skillet works well.) Simmer, uncovered, for 7 minutes. If using instant potatoes, cook according to package directions. Stir garlic powder into mashed potatoes. Drop potatoes in mounds over meat mixture. Sprinkle with cheese; cover and cook just until cheese is melted. Sprinkle with paprika.

Note: If you prefer a crunchier topping, sprinkle the top with 1 tablespoon of bread crumbs, or prepare the mixture in a broiler-safe pan or casserole dish and broil the assembled dish for 1 to 2 minutes, or until potatoes are golden.

Yield: 4 to 6 servings

Approximate nutrition per serving (based on 4 servings, using extra-lean ground beef): 453 calories, 16 grams fat (7.5 grams saturated, 32 percent fat calories), 35 grams protein, 43 grams carbohydrate, 58 milligrams cholesterol, 9.5 grams dietary fiber, 990 milligrams sodium.

Hamburger Chowder

Adapted from The Spokesman-Review’s Dorothy Dean Homemaker Services

1/2 pound ground beef (or leftover meatloaf, meatballs, etc.)

1/4 cup minced celery

2 tablespoons minced onion

1 tablespoon minced green pepper

1 1/2 tablespoons flour

1 1/2 teaspoons instant beef bouillon

1/4 teaspoon salt

2 cups milk

1/2 cup shredded cheddar cheese

Brown ground beef until crumbly, or crumble leftover meat (see note). Add celery, onion and green pepper to mixture and cook until vegetables are tender. Stir in flour, bouillon and salt. Gradually stir in milk. Cook, stirring over low heat until thickened. Add cheese; cook and stir until cheese melts. Serve immediately.

Note: If using leftover hamburger, first sauté the celery, onion and green pepper in a little bit of cooking oil until soft. Then add the crumbled meat and simmer until heated through. Then continue recipe as stated.

Yield: 2-3 servings

Approximate nutrition per serving (based on 3 servings, using extra-lean ground beef): 309 calories, 16 grams fat (8.7 grams saturated, 46 percent fat calories), 26.5 grams protein, 12.7 grams carbohydrate, 60 milligrams cholesterol, less than 1 gram dietary fiber, 857 milligrams sodium.

Beef Bunwiches

Adapted from The Spokesman-Review’s Dorothy Dean Homemaker Services

¾ pound ground beef (or leftover meatloaf)

¼ cup minced onion

¼ cup ketchup

1 ½ teaspoons vinegar

¾ cup water

¾ teaspoon salt

1/8 teaspoon pepper

½ teaspoon celery seed

½ teaspoon dry mustard

½ teaspoon paprika

1 ½ teaspoons sugar

4 hamburger buns

Brown ground beef and onion; drain off fat if necessary (see note). Stir in ketchup, vinegar, water and seasonings. Simmer mixture for 20 minutes or until as thick as desired. Serve between toasted split hamburger buns.

Note: If using leftover ground beef, sauté onion in a little cooking oil until soft. Add crumbled meat and heat through. Then continue with recipe as stated.

Yield: 4 servings

Approximate nutrition per serving (using extra-lean ground beef): 296 calories, 10 grams fat (3.6 grams saturated, 30 percent fat calories), 21.6 grams protein, 28.6 grams carbohydrate, 31 milligrams cholesterol, 1.6 grams dietary fiber, 922 milligrams sodium.