The Best Shepherd’s Pie

2013-04-18 13.59.05

This shepherd’s pie recipe has its origins in Judith Finlayson’s 150 Best Slowcooker recipes. It is an excellent lunch or dinner, can be eaten on its own or with a side salad, and keeps exceptionally well for school lunches.

For a vegetarian version, substitute the ground beef for ground tofu and the beef bouillon cube with a veggie broth cube.


6 cups of mashed potatoes

1 large onion

2 cloves garlic

1 lb lean ground beef

2 tsp paprika

Salt and pepper

1 tbsp flour

1 beef bouillon cube

2 tbsp tomato sauce

1 can creamed corn


If you’re like me, you probably don’t have mashed potatoes just lying about. If that’s the case, start to make mashed potatoes in your favourite fashion before you do anything else.

In a large frying pan, cook the onions until they sweat. Add ground beef and garlic, cook until the ground beef is completely browned. Drain off excess fat and return to heat.

Stir in the paprika, salt and pepper. Cook for one minute, then add the flour. Crumble up the beef bouillon cube and spread over mixture. Add 1 cup of water and tomato sauce, stirring, and simmer until the sauce thickens.

Once the sauce has thickened, layer the beef mixture, the creamed corn, and the mashed potatoes (in that order) into a casserole dish for easy serving. If you’re a slow cooker junkie, layer the ingredients into a slow cooker and cook on low for 2-3 hours (or longer, whatever), or until the creamed corn can be seen bubbling around the edges of the potatoes. Yum.


Vegetarian Tortellini Soup

This recipe is based off of one I found in Williams-Sonoma’s Foodmadefast One pot cookbook, but altered to be simpler and purely vegetarian.




500 g of cheese tortellini

2 zucchinis

1 carrot

3 vegetable broth cubes, or 6 cups of veggie broth

Salt and pepper

Parmesan cheese




Chop the zucchini and the carrots into small pieces. Stir fry in a medium sized pot, seasoning with salt and pepper. Once soft, add the vegetable broth and bring to boil.

Add the tortellini and cook according to package directions. Add more pepper, and serve into bowls. Top with a drizzling of olive oil and some parmesan cheese.

Simple Tomato Sauce

Cheap, spicy, simple and delicious. Great with parmesan on top, but I (with some guilt) prefer shredded marble cheese.



1 large onion, sliced thinly

2 cloves garlic

1 can plain, sugar-free tomato sauce

2 tsp red pepper flakes

1 tsp cayenne powder

Salt and pepper to taste



(To time perfectly, start the sauce just before you put the pasta in the boiling water)

Cook the onions in a frying pan until they start to sweat. Add garlic, red pepper flakes, cayenne pepper, salt and pepper. Cook for two minutes. Add tomato sauce and simmer, stirring occasionally.

Spoon on top of your favourite pasta shape and liberally top with cheese.