When I think Retro I think of the 70’s for some reason. The bell bottom pants, the ugly green and orange kitchens, record players and fluffy carpeting. I wanted to bring my Mom’s Shepard’s Pie to this weeks Sunday Supper table because it’s unique in its own way. Of course I had to make it a little healthier but trust me when I say this dish is pact with carbs! However sometimes you just need a good old fashion comfort dish straight from Mom’s kitchen. I grew up eating Shepard’s Pie from my Dad’s side of the family. My dad was French. My mom always liked cooking that nice, warm, comforting dish for my Dad so carrying over my late grandmother’s recipe was a must!
Mom’s Shepard’s Pie has a secret ingredient that most people don’t put in their own recipes. It’s odd, when I tell what it is your going to scrunch up your nose and say “huh”. Or maybe it’s just me because I’m carb worthy when it comes to my dinners. Meaning I try and keep my carbs down by offering a more healthier choice like rice or beans vs. the pasta or potatoes I’d really like to have. I probably only make mashed potatoes maybe 3-5 times a year, though I love a good baked potato! So would you say “huh” if I told you the layers in our family Shepard’s Pie is ground meat, corn, spaghetti, mashed potato topped with fresh bread crumbs and butter? Does it sound strange to you? I honestly know it no other way however when I met my husband (who is also very French mind you) I wanted to cut the carbs and add a bit of his family tradition to it so I cut out the spaghetti and add a half a can of poutine sauce over the ground meat because it’s like adding a nice gravy to it.
There are so many versions of Shepard’s Pie and I love seeing other people’s recipes. You can also check out my Easy Vegetable Shepard’s Pie. Vegetarian worthy! Oh and because this theme was so popular and fun last year we had to bring it back around the family table again. Check out Mem’s Broccoli Casserole that I made the last time we went Retro! Of course I made it in her casserole dish! A special thank you to Heather of Hezzi-D’s Books and Cooks for hosting this weekend!
- 1 pd. ground chicken (pork, turkey or sirloin)
- 3 cloves of garlic, minced
- 1 tsp. of italian seasoning
- ¼ tsp. of onion powder
- Salt and pepper to taste
- ¾ cups of frozen corn, thawed
- ¾ cups of frozen peas, thawed
- 3 oz of spaghetti
- 2 cups of mashed potatoes (we use red)
- 8 ritz crackers
- 4 tbsp. of light canola butter
- Preheat oven to 350F. Boil and cook spaghetti according to package directions. Drain and set aside.
- Add ground chicken to a skillet set to medium heat. Break up the meat browning it a bit. Add the minced garlic, onion powder, italian seasoning, salt and pepper and cook until meat is cooked through. Roughly 8-10 minutes.
- Pour the ground meat into a casserole dish. Add half of the corn on top of the ground meat, add the peas to the other half.
- Top with the cooked spaghetti. Spread the mashed potatoes on top of the spaghetti.
- Add the crackers to a plastic bag and crush with your hands or a rolling pin. Sprinkle on top of the potatoes. Add the butter in dollops on top of the crumbs. Cover and cook for 40 minutes.
- Set the oven to broil. Remove cover and allow the top to crust. Only 5 minutes, keep an eye on it!
- Let the pie sit for 5 minutes. Slice, serve and enjoy!
My daughter loved the mashed potato coating on her pasta, but of course that’s all she ate. My son wouldn’t even eat a bite and me and my husband, well it’s a family classic, their was two pieces left! Something about that spaghetti! Lets go and see what the other Sunday Supper tastemakers cooked up Retro Style!
Bodacious Breakfasts and Appetizers:
- Classic Chex Party Mix from Peanut Butter and Peppers
- Healthy Green Goddess Dip from Bobbi’s Kozy Kitchen
- Homemade Donuts from Cosmopolitan Cornbread
Made in the Shade Main Dishes:
- Bacon Individual Meatloaf from The Girl In The Little Red Kitchen
- Chicken ala King from Recipes Food and Cooking
- Chicken and Rice Casserole from Curious Cuisiniere
- Chicken in a Basket from Cindy’s Recipes and Writings
- Chicken Parisienne from Carrie’s Experimental Kitchen
- Chicken Pot Pie from Whole Food | Real Families
- Creamed Chipped Beef on Toast from FoodieTots
- Creamy Baked Pork Chops from Culinary Adventures with Camilla
- Individual Beef Wellingtons from Small Wallet, Big Appetite
- Mom’s Chicken Pot Pie with Cheddar Biscuits from Simply Healthy Family
- Mom’s Shepherd’s Pie from Momma’s Meals
- Ravioli di Magro from Manu’s Menu
- Salisbury Steak with Onion Gravy from Webicurean
- Sweet and Sour Pork Meatballs from Palatable Pastime
- Tuna Noodle Casserole from Sew You Think You Can Cook
- Uptown Goulash from Family Foodie
Swell Side Dishes:
- Broccoli Cheese Casserole with Ritz Topping from NeighborFood
- Creamy Lime Gelatin Salad from Magnolia Days
- Harvard Beets from Take A Bite Out Of Boca
- Retro Crockpot Crabby Soup from Seduction in the Kitchen
- Seven Layer Salad from Lifestyle Food Artistry
- Wedge Salad from Our Good Life
- Bananas Foster from The Redhead Baker
- Creamsicle Jello Mold from Cupcakes & Kale Chips
- Dream Balls from Wallflour Girl
- Hummingbird Cake from Dandelion Greens
- Jello Poke Cake from The Life and Loves of Grumpy’s Honeybunch
- Mom’s Heath Bar Cake from Kudos Kitchen by Renee
- Old Fashioned Banana Pudding from Pies and Plots
- One, Two, Three Jello from That Skinny Chick Can Bake
- Original Mayonnaise Chocolate Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
- Pineapple Upside Down Cake from Eat, Drink and be Tracy
- Raspberry Crunch from Peaceful Cooking
- Tunnel of Fudge Cake from Hezzi-D’s Books and Cooks
The Bee’s Knees Beverages:
- Crème de Menthe Parfait from Food Lust People Love
- Side Car from Nosh My Way
- Vanilla Bean Old Fashioned from The Texan New Yorker
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