rennea
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This thread features participants sharing their dinner plans for October 6th, with a variety of meal ideas and personal experiences related to cooking. Many participants discuss specific recipes, while others express uncertainty about their dinner choices.
There is no clear consensus on a single meal choice, as participants share a variety of dinner plans and recipes. Some participants express a preference for Shepherd's Pie, while others explore different options.
Participants share personal experiences and preferences regarding their dinner choices, reflecting a range of cooking styles and family needs.
Consultants looking for meal inspiration or ideas for family-friendly recipes may find the shared experiences and discussions beneficial.
PamperedDor said:Making shepards pie! ( a request from child #4!)
PamperedDor said:Its so easy Steph!!
Gound beef (brown it in the 12 skillet)
add 1 pack of onion soup mix
some beef stock (about 1/4 cup)
frozen peas and carrots
Mix all together in the skillet -
then just place it in the rect. baker, cover with Mashed potaoes ( I use homemade but have used country crock and even "boxed crap" before- still good!) Place in oven for about 20 minutes - 30 minutes till potatoes start to brown - done!
chefsteph07 said:How much meat do you usually use for this? 1 lb? That sounds delish...thanks! Can you use beef BROTH instead of stock? I think I have everything on hand to make this tonight! LOL Oh, and I SO agree w/ you on the mashed potatoes thing! I would NEVER have boxed potatoes!
MissChef said:Yes beef broth will work. And if you dont' like those veggies, as my family hates peas, then any type of veggie will work basically. I put thin sliced carrots and green beans in mine! And homemade mashed potatoes make it so much better but if you don't feel like making them use a good brand of instant ones, can make the difference if this recipe turns out good or not!
chefsteph07 said:What temperature do you bake this? Covered or not?
MissChef said:375 and I wouldn't cover it. Do you have the old PC Main Dishes Cookbook? There is a recipe for Shepherd's Pie on pg 61. The pic is on 60, and they make it fancy, you can just cover the whole top with potatoes. Up to you how you want to do it.
PamperedDor said:Yeah I started a trend!!! Enjoy everyone and thanks for having my back Cath when I was off CS -
I'm doing One pot pasta tommorrow night Christy!
ChefBeckyD said:Mmmm, I love Shepherds Pie...but DH hates it!:cry:
I had cravings for that, and it's cousin - Tater Tot Casserole - when I was pregnant, and made it at least once a week (once I got over my meat aversion!) but I don't think I can get away with making it now.
We are having a Baked Chicken and Wild Rice Casserole, and Maple-glazed Carrots - fresh from our garden!
I also have Beans and a meaty Ham Bone in the crockpot. All the chatter about it on here made me hungry for it.....we'll have that tomorrow!
PamperedDor said:Its so easy Steph!!
Gound beef (brown it in the 12 skillet)
add 1 pack of onion soup mix
some beef stock (about 1/4 cup)
frozen peas and carrots
Mix all together in the skillet -
then just place it in the rect. baker, cover with Mashed potaoes ( I use homemade but have used country crock and even "boxed crap" before- still good!) Place in oven for about 20 minutes - 30 minutes till potatoes start to brown - done!
The menu for the October 6th Dinner includes a delicious selection of seasonal dishes, featuring roasted pumpkin soup, herb-crusted chicken, and a fall harvest salad. Dessert will be a spiced apple crisp topped with vanilla ice cream.
Yes, we will have a vegetarian option available. Guests can enjoy a hearty quinoa and roasted vegetable bowl, which is packed with flavor and seasonal ingredients.
Absolutely! We encourage guests to inform us of any dietary restrictions or allergies when they RSVP, and we will do our best to accommodate those needs.
The October 6th Dinner will begin at 6:30 PM. We recommend arriving a little earlier to enjoy some appetizers and mingle with other guests.
You can RSVP by contacting your Pampered Chef consultant directly or by visiting our website to fill out the RSVP form. Please make sure to RSVP by October 1st to secure your spot!