Shepherd’s Pie

Parmesan Shepherd’s Pie – Cast Iron Skillet Style

Published on January 9, 2016June 14, 2019 by RebekahLeave a comment

At my house, whenever leftover mashed potatoes are around, you can bet Shepherd’s Pie will be on the menu soon. Cheesy, warm and full of veg, the flavors are comforting and clean up is easy. This dish epitomizes homey, good, comfort food and is especially fun to eat when it’s cold outside. Using a cast iron skillet (a real workhorse in the kitchen!) makes the job super simple. From stove top to oven, this recipe is ready to eat in 35 minutes.

Shepherd’s Pie has been around for centuries, and there are a ton of variations on the recipe. For me, it’s one of those “kitchen sink” recipes, where anything goes. Traditionally, garden peas and corn are used, but recently, I had a bag of frozen vegetables (for vegetable soup) in my freezer, and they worked perfectly! When it comes to cheeses, I’ve used everything from sharp cheddar to pepper jack to Parmesan. Parmesan cheese gives it a nice bite and works wonderfully with creamy potatoes. I love hearing the timer sing and pulling this hearty skillet, perfectly browned on the top, and bubbling around the sides, out of the oven.

Recipe Recap

Parmesan Shepherd’s Pie

1-2 scant cups leftover garlic roasted mashed potatoes
1 pound lean ground beef
1 medium onion, chopped
Garlic salt
Pepper
Crushed Red Pepper Flakes
Dried Oregano
1/2 cup frozen corn
1/2 cup frozen peas
2 Tablespoons cornstarch
1 Tablespoon Worcestershire
1 Cup Beef Broth
3 cups Mashed Potatoes, prepared
Fresh Parmesan or Sharp Cheddar Cheese

In a cast iron skillet, saute lean ground beef and onion until beef is brown. Add seasonings: garlic salt, pepper, crushed red pepper flakes and dried oregano. Add frozen vegetables and cook until incorporated. In a measuring cup, combine cornstarch, Worcestershire sauce and beef broth, whipping with a fork until cornstarch is dissolved. Pour over beef mixture and bring to a boil, stirring constantly. Gently spread leftover mashed potatoes evenly over the top of beef mixture. Top potatoes with grated cheese. Dot with butter. Bake at 425 for 25 minutes until hot & bubbly. Devour!

What is your ultimate winter comfort food?

St. Patrick’s Day Episode of “Statesboro Cooks” including Featured Recipes On Air Now

Published on March 4, 2014April 1, 2019 by Rebekah7 Comments

A brand new episode of “Statesboro Cooks” is on air now! You can watch the 30-minute program featuring my St. Patrick’s Day menu on local cable Channel 99 at 7:30 p.m., 1 a.m. and 1 p.m. daily, or right now by clicking on the video below. Featuring the musical talent of lead vocalist and guitarist Justin Dukes of The Tiger Creek Band, this show was the most fun episode to film yet! Special thanks to Hunter Cattle Company, Sugar Magnolia Bakery & Cafe, and Simply Sweet Cakery for all your help in making the meal Some Kinda Good! Without further ado, enjoy the show and the recipes below. Cheers to St. Patrick’s Day! Continue reading “St. Patrick’s Day Episode of “Statesboro Cooks” including Featured Recipes On Air Now” →

Announcing the St. Patrick’s Day Episode of “Statesboro Cooks” Starring Country Music Artist Justin Dukes

Published on March 3, 2014March 4, 2014 by Rebekah4 Comments

St.Pats — *My boyfriend Kurt (right) and I at the Savannah St. Patrick’s Day Parade 2013.*

March is finally here and that’s something to get excited about for SO many reasons–1) I’ve got a new episode of “Statesboro Cooks” premiering this Friday, 2) Daylight Savings Time and 3) St. Patrick’s Day!

Here in Statesboro, I’m just a few miles down the road from Savannah, Georgia where one of the largest parties celebrating Irish history and culture, second only to New York City, takes place in the United States every year. Last year was my first experience at the Savannah St. Patrick’s Day Parade, and what a blast it was! My Savannah-born-and-raised boyfriend and I donned our green, packed a festive picnic including Paula Deen’s Green Grits Pie and Trisha Yearwood’s Green Punch (spiked of course) and spent the day on Johnson Square playing beer pong with complete strangers at 10 a.m., watching the horse and buggies pass us by and enjoying the sound of bagpipes. It was an unforgettable event I believe everyone should experience at least once.

Paula Deen’s Green Grits Pie

Trisha Yearwood’s Green Punch with a few Some Kinda Good enhancements, like Vodka and a green sugar rim.

On my upcoming episode of “Statesboro Cooks,” a local 30-minute televised cooking program produced by students in the Department of Communication Arts at Georgia Southern University, I share an Irish menu featuring Shepherd’s Pie and a Mixed Green Salad with seasonal strawberries and candied Georgia pecans. To round out the meal, I get a little help from some local businesses: Simply Sweet Cakery provides dessert (you won’t believe these cupcakes!) and Sugar Magnolia Bakery and Cafe sends me home with a loaf of fresh-baked Irish Soda Bread.

With a couple of extra stout Guinness beers and an Irish Coffee or 12, we celebrate St. Patrick’s Day in true Savannah style. Also on the show, I couldn’t be more excited to introduce one of my dear and talented friends from Vidalia Georgia’s Tiger Creek Band, lead vocalist and guitarist Justin Dukes. Justin entertains us with one of his new singles, “Rolling with the Flow,” and the two of us join voices singing Luke Bryan’s, “Tailgate Blues.” This is my favorite episode to date and I’m on the edge of my seat just thinking about it. Good food and good company, that’s what it’s all about!

Justin Dukes (right) and I met in the line during American Idol auditions during the summer of 2011 in Charleston, SC. — *Justin Dukes (right) and I met in the line at American Idol auditions during the summer of 2011 in Charleston, S.C.*

Tune in to “Statesboro Cooks”on local cable channel 99 at 7:30 p.m. seven days a week beginning Friday, March 7. The show will also air again at 1 p.m and 1 a.m. daily. Be sure to check back right here on “Some Kinda Good” to get my St. Patrick’s Day menu, including all the recipes featured. If you’re not local, no worries! The program will be available on my blog.

Now, here’s an exclusive, behind-the-scenes look on set during the filming of “Statesboro Cooks.” Will you be watching? Thanks for tuning in!

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New to Some Kinda Good? Welcome!
A Season 2 Contestant on ABC’s “The Taste,” I’m the Statesboro Herald food columnist as well as host and executive co-producer of “Statesboro Cooks.” Some Kinda Good is a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. I hope you’ll stick around, and follow me on Twitter at @SKGFoodBlog or find me on Facebook. Thanks for visiting!

Meat and Three in One

Published on January 25, 2012January 31, 2012 by Rebekah7 Comments

Hamburger meat is a common staple at my house, so I’m always looking for new ways to use it. If you’ve got left over mashed potatoes around the house, this recipe for Hamburger Pie is a great way to use them up. Plus, it’s quick, you only need a few ingredients and because everything you need is in one dish, clean up is a breeze!

Hamburger Pie (This recipe was inspired by Better Homes and Gardens New Cookbook, 14th Edition)

1 pound lean ground beef
1 small onion
1/2 cup frozen green peas
1/2 cup frozen corn
1 Can Cream of Celery Condensed Soup
1/2 cup Shredded Cheddar Cheese
Salt and Pepper

First, brown lean ground beef and onion in a skillet, then drain and season with salt and pepper.

You can use any frozen vegetables you like. I chose green peas and corn because it’s what I had in the freezer. They’re colorful and pretty to look at too. 😉 Just defrost.