I was looking around on the interwebs for an idea for this week’s Marty Meal and I saw a picture of a shepherd’s pie. I haven’t had one of those in years and I’ve never made one myself.
You know what this means…let’s get cooking!
The ingredients for this week’s Marty Meal are from left: Crispy Onions, Schnuck’s white onions, Dawn Fresh Mushroom Steak Sauce, Del-Monte Roasted Corn, Bob Evans White Cheddar Mashed Potatoes, Ground Sirloin, Velveeta Shreds and a Sea Salt Caramel Bar.
Plus we’ll be using products already in the MBIP World Headquarters Kitchen and Tasting Area.
Of course, let’s not forget the most important ingredient, a giganzo 24 ounce can of Bud Light. Cheers!
First we’ll cook the onions and season them with Texas Pete’s hot sauce and black pepper. Once they’re caramelized, we’ll put them in a bowl off to the side.
Now we’ll brown and drain the grease off of the ground sirloin. I like to rinse it off with water to really get rid of the grease.
Then it’s back into the pan to season and add flavor to the ground sirloin.
I’m adding black pepper, Texas Pete’s hot sauce, about a third of the caramelized onions, A-1 Sauce, Sweet Baby Ray’s Mustard BBQ Sauce, Sweet Baby Ray’s Chicken Wing Sauce and lastly a healthy dollop of Sandwich Pal Sweet and Spicy mustard.
Wow, it tastes great. This would be good on a bun, but that would be too easy! We have to keep moving along here!
We’ll pop the white cheddar mashed potatoes into the microwave now.
While they’re being nuked, we’ll prepare the corn.
I got a can of Del-Monte Fire-Roasted Corn and put that in a pan. Then I added the mushroom steak sauce, the rest of the caramelized onions, some Texas Pete’s hot sauce, black pepper and to sweeten the pot, some honey.
Okay, we’ll let that simmer on a medium heat while we get back to the potatoes.
I folded in three quarters of the bag of the Velveeta Shreds to the potatoes and they are so cheesy and rich now!
Now we’ll make a bread crumb mixture using Progresso bread crumbs and the crispy onions. I smashed the onions down with a fork, so they’d mix better with the bread crumbs and added about three quarters of this mixture to the ground sirloin.
This will bind the meat and the crumbs soaked up some of the liquid from the sauces while retaining the flavor. It is tasting so good!
Time to make the Shepherd’s Pie!
We’ll add the ground sirloin in an even layer on the bottom and then top it off with the cheesy mashed potatoes. Then I added the rest of the Velveeta Shreds on top for even more cheesy goodness!
I put it in the oven which has been preheated to 450 degrees. We’ll let that bake for about ten minutes.
While that’s baking, we’ll drain the sauce from the corn. The flavor has been simmered in and it’s too saucy to eat like that. After it’s been drained we’ll let it simmer in the pan on a low heat.
Now we’ll take the rest of the onion bread crumb mixture and pour it on the shepherd’s pie to give it a crispy topping. That will bake for about five more minutes and then it should be good to go.
Hmmm…what should we do now? Oh, I know…
Now is the time on Marty Meals where we drink yet another giganzo 24 ounce can of beer. Hooray!
Here’s the shepherd’s pie right out of the oven. It looks and smells heavenly! Time to plate this week’s meal up!
The shepherd’s pie has so many flavors going on from the seasoned ground sirloin to the rich and creamy cheesy potatoes to the crispy onion topping. It was like a delicious smorgasbord in every bite!
The corn was tasty too with the savory flavors and spices and just a hint of sweetness from the honey.
For dessert I went the easy route and got another one of these Sea Salt Caramel bars at the checkout lane at Shnucks. These are so good and it’s the perfect portion because I’m stuffed after eating that shepherd’s pie.
Speaking of pie, it’s time for this week’s titillating photo montage…