Shepherd’s Pie

Shepherd’s Pie

Shepherd's Pie made the Home Again Podcast short list of freezer meals because it's an all-in-one dish that is also dairy, gluten, and soy-free for the win!

Shepherd’s Pie is on this year’s short list of freezer meals, compliments of Anne. I didn’t eat it growing up or fix it for my kids, but she tasted it somewhere and has been perfecting the recipe ever since. It makes a good, hearty dish with plenty of veggies and makes a complete meal. It’s naturally gluten and dairy-free and can easily be made dairy-free. So Shepherd’s pie for supper means everybody in our family can eat from the same pan. Win-win-win!

Shepherd’s Pie

1 and a half pound of russet potatoes, peeled and cooked
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, pressed
1 pound ground beef
1 teaspoon salt
2 teaspoons corn starch
2 teaspoons tomato paste
1 cup beef or chicken broth
1 teaspoon Worcestershire sauce
1/2 cup uncooked lentils, cooked
whatever herbs float your boat (thyme, sage, and rosemary work well)
1 1/2 pounds frozen mixed vegetables
1/2 cup butter (or butter substitute)
milk (or milk substitute
1 egg, beaten egg

Preheat oven to 400°. Saute onions and garlic in a dutch oven. When they are transparent, add ground beef and 1 teaspoon salt. Cook ground beef until browned. Sprinkle cornstarch over the browned meat and stir until meat is coated. Add tomato paste, broth, Worcestershire sauce, cooked lentils, and whatever herbs you like.  Cook mixture until thickened. Add in frozen vegetables and combine thoroughly.  Spread mixture into bottom of casserole pan. (If you are making a freezer meal, cover the casserole dish with foil. Label and date the casserole and put in freezer once it’s cooled. Wait to cook the potatoes and mash them until an hour and a half before serving the Shepherd’s Pie.)

To prepare the potatoes, add egg and butter to cooked potatoes and mash well. Add milk a quarter cup at a time until the potatoes are the consistency you like. Spread on top of casserole. Bake in oven on 400 for 20 to 30 minutes.

SaveSave

#17 Surviving a Newborn

#17 Surviving a Newborn

#17 Surviving a Newborn

by Jolene Philo & Anne Fleck | Home Again

Anne’s top baby product is a baby carrier sling wrap. It was in constant use when Tad was little as he insisted in being held at all times. Lewella is better at sleeping in her basinette, but the wrap comes in handy when Anne wants to do chores around the house. And once the weather warms up, it will be great for walks.

Jolene’s favorite baby product is a handheld baby food grinder. She used a grinder similar to the one pictured to the right (but a 1982 model) to grind her son’s food for 4 years because of esophageal issues. Whatever she fixed for supper went through the grinder, and he ate it all!

Anne mentioned their robot vacuum which they run daily to stay ahead of dust and dog hair without any extra work on their part.

 

We also suggested that family and friends offer specific ways to help. This post by the mom of a baby with special needs is full of ideas about what new parents need.

#16 Make Ahead Freezer Ingredients

#16 Make Ahead Freezer Ingredients

#16 Make Ahead Freezer Ingredients

by Jolene Philo & Anne Fleck | Home Again

In this episode, which is a follow up to Sanity Saving Freezer Meals, Anne and Jolene listed many make ahead freezer ingredients. Their favorites, pictured below, include turkey broth, pesto, and pie crust.

Here’s the complete list of our favorite make ahead freezer ingredients along with links to recipes if we hae them. Last on the list you’ll find honey-oatmeal breakfast muffins, not really a freezer ingredient, but a recipe that make life easier at the Home Again house!

 

Dairy-Free Lasagna Rolls

Dairy-Free Lasagna Rolls

These dairy-free lasagna rolls made the short list of our favorite freezer dishes. They are very filling and need only a green salad to make a meal.

These dairy-free lasagna rolls made the Home Again Podcast short list of sanity-saving freezer meals. Anne created this recipe, and the non-dairy ricotta cheese substitute has the creamy texture that makes lasagna lasagna. If your family can eat dairy, just use ricotta in place of the almond/lemon juice/salt substitute. The ricotta freezes well, so no worries about making a double batch so one can go in the deep freeze.

Dairy-Free Lasagna Rolls

 Ricotta Subsitute:
1 lb almonds
juice of 1/2 lemon
salt to taste
Soak almonds overnight and slip them all out of their skins. Puree with just enough water to keep your blender blending. (A Vitamix blender works best.) Once nuts are pureed to a smooth consistency, add lemon juice and salt until it tastes like ricotta cheese. Set aside.
Lasagna Rolls:
2 butternut squash
8 ounces fresh spinach, chopped
9 cloves garlic, crushed
salt
3 eggs, beaten
 2 pounds cooked lasagna noodles
3 28 ounce cans of marinara sauce
 Preheat oven to 350°. Cut squash in half the long way and scoop out seeds. Place squash halves, skins sides down on large cookie sheets. Bake in the oven until soft. Scoop out flesh, mash well, and combine with cheese substitute. Add the spinach, garlic, and eggs to the cheese substitute/squash mix. Add salt to taste.
Set out 3 9 x 13 (or smaller) casserole dishes. Spread cheese mix on cooked lasagna noodles and roll them up. Put 8 or 9 lasagna rolls in each casserole dish. Spread a can of marinara sauce over each pan of lasagna rolls. Bake 1 pan at 375° for about 30 minutes. Cover the other pans with foil after labeling the foil with a Sharpie marker.
These rolls are very filling. One pan feeds a family of five with no left overs. Add a green salad, and you have a complete meal!

SaveSave

#15 Sanity Saving Freezer Meals

#15 Sanity Saving Freezer Meals

#15 Sanity Saving Freezer Meals

by Jolene Philo & Anne Fleck | Home Again

Anne and Jolene’s favorite games mentioned in this episode’s feature:

To whet your appetite, we’ve added pictures of some of our favorite recipes: Chili, French Stew, Chicken Tettrazini, and Egg Bake

Enjoy this list of our favorite freezer meal recipes, including links to most of them. More links will be available as more of our revised recipes are published on the blog.