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Family Pleasin’ Shepherd’s Pie and Festive Cookies

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Good Monday night everyone! First of all, thanks for the great turn out for my giveaway, all of your favorite soups were right up my alley! Drumroll please…. Here are the winners of my giveaway: (my winners were chosen from

Prize #1: The Cookbooks go to Heather aka (Down Right Delish), who wrote…Gosh I love most soups so this is hard. Anything hearty. I love tomato and grilled cheese, a good potato soup, minestrone, black bean, taco soup! Hmmmmmm.

Prize #2: The Cherry Piecrust Cutters go to Steffie who wrote…I love butternut squash soup in the fall, but it’s right up there w/ Pasta Fagoli!

Prize #3: The second set of Cherry Piecrust Cutters go to Sharon aka (Culinary Adventures of a New Wife) from my Classic Tuna Fish Post

Prize #4: The William Sonoma Wild West Ice Cream Molds go to Millers who wrote…Fun stuff, I love giveaways! 🙂 My favorite soup is hands down, Chicken Tortilla Soup. YUM YUM YUM

Even my 16 month loves it.


Those of you who won, please email me so I can get your prizes shipped out! Now for the rest of you, maybe next time! Until then, feast your eyes on a not so photogenic but fabulous Shepherd’s Pie that the whole family will love. Easy, cheesy and Delish with a capital D!

Family Pleasin’ Shepherd’s Pie

Mashed Potato Topping

4 lbs peeled cubed potatoes

½ Cup butter, 1 stick

1 Cup shredded mozzarella cheese

¼ teaspoon cumin

¾ Cup warm milk

1 ¼ teaspoon salt

¾ teaspoon garlic salt, Lawry’s

½ teaspoon fresh cracked black pepper

Meat and Vegetable Layer

2 Tablespoons extra virgin olive oil

1 onion, finely chopped

1 lb lean ground beef

½ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

¼ teaspoon garlic salt, Lawry’s

1 15 oz can green beans, drained

1 15 oz can mixed veggis, drained

26 oz can Muir Glen Fire Roasted Tomatoes, pureed in food processor or blender

2 Cups shredded cheddar cheese

1. Place potatoes in a large pot of water and boil for 10-12 minutes or until fork tender. Drain then place into a stand or electric mixer. Beat until well mashed then add remaining potato ingredients until well combined. Set aside.

2. Heat olive oil into a large skillet over medium heat. Saute onion until softened, about 5 minutes. Add ground beef, salt, pepper and garlic salt; cook until browned and crumbled. Stir in beans, vegetables and pureed tomatoes. Pour meat mixture into a 9×13 inch baking dish or individual size baking dishes. Top with mashed potatoes then sprinkle with cheddar cheese. Bake for 25-30 minutes or until cheese is melted. For crispy cheese topping bake uncovered, for oozing cheese, cover with foil after 15 minutes of baking. Enjoy!

8 servings

Another Sweet Ending


These little cookies were such a treat Sunday night for an after dinner snack. The cinnamon chips bring that extra Mmmmm to each bite. Sorry for all of you AZ folks who can’t buy them. I had a friend’s sweet mother offer to pick us up a whole years supply of them from UT. They are a real treat. Enjoy!

“Perfect For Fall” Chocolate and Cinnamon Chippers

2 sticks butter

1 Cup brown sugar

½ Cup sugar

2 eggs

1 teaspoon vanilla

3 Cups flour

1 teaspoon baking soda

¾ teaspoon salt

1 Cup cinnamon chips

1 ½ Cup chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars until light and fluffy. Beat in eggs and vanilla slowly until well combined. In a large bowl combine the flour, baking soda and salt. Slowly add to wet mixture along with the chips until just combined. Scoop onto a parchment or silpat lined baking sheet and bake for 9-11 minutes or until cooked through to your liking. Cool on cooling rack and serve.

About 36 cookies

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71 Responses | Comments RSS

  1. 51
    Proud Italian Cook says:

    Congrats to all the winners! I don’t think I’ve ever seen 531 comments!!! You are amazing Jenny with your following! Congrats to you!! I’m glad you posted these cookies with the cinnamon chips, I bought a couple bags at the Hershey store in downtown Chicago, a few months back and haven’t used them yet. Thanks!

  2. 52
    Meg says:

    YUM! Chocolate and cinnamon combined in a cookie!

  3. 53
    Satisfying my Sweet Tooth says:

    What? You can’t get cinnamon chips in AZ? Lame! I need to bring some out for my sis when I come in a few weeks then. Those cookies look SO SO good. I love how thick they are! Your shepherds pie looks delish too. I might even be able to trick my kids into eating it with all that yummy cheese on top.

  4. 54
    Katrina says:

    Yummy stuff. I haven’t made shepherd’s pie for a long time, but use to make it at least weekly. Love the big puffy look to the cookies–reminds me of Anna, Rita and I’s hard boiled egg ones. How do you do it? 😉
    Congrats to the giveaway winners!

  5. 55
    Lore says:

    Shepherd’s pie is always a winner in my book and oh my cinnamon chips, wish I could find them somewhere….someday

  6. 56
    Birdie says:

    Sheperds pie is so good, it’s something I really look forward to when the weather gets cold.

  7. 57
    Sharon says:

    Yea! How exciting!! Thanks 🙂 These cookies look beyond delicious.

    I made your ricotta pizza pie the other night and we loved it! The only issue we had was that the bottom crust was a little soggy but that might have been my fault. I should have drained the broccoli a little better. Thanks for the great recipe!

  8. 58
    kaatee says:

    Just moved to Utah and the Albertson’s had a sale on those yummy cinnamon chips! I got them for 70 cents a bag–I wish I would have bought more–My freezer is full though.

  9. 59
    EAT! says:

    Anything with mashed potatoes is a hit at my house. If I also made the cookies, I would be happy to have a midnight snack.

  10. 60
    Mary Ann says:

    What a perfect dinner for fall and the cookies look amazing!

  11. 61
    ~Madeline~ says:

    I love Shepherd’s Pie. It’s such comfort food for me because my Mom made it all the time when I was growing up. Every time I eat it now it brings me back. I’ve never tried it with tomatoes though. That sounds delicious!

  12. 62
    Norah says:

    Loved the Shepards pie recipe. My favorite part was the mashed potato topping. Much better than using just regular mashed potatoes. I can’t wait to try the festive cookies next.

  13. 63
    Andrew Selvaggio says:

    Wow! Thanks for taking the time to share this with us! Our members would love this!


  14. 64
    Kari says:

    How do you get your cookies so thick and cake like? I have tried alot of different things! Do you use special flour, or is it the special silpat liners?? I need the secret, I have tried a gazillion of your recipes and I just can’t seem to make them look as tasty as yours!! HELP

  15. 65
    Emily says:

    I live in Utah and am wondering where you can find cinnamon chips. Thanks and I love your blog.

  16. 66
    Patsyk says:

    I finally got my hands on cinnamon chips… and made these cookies! OMG! They are sooo good! I’m linking to your recipe on my blog tonight… everyone should try these!

  17. 67
    Sheila says:

    where does one get Cinnamon chips *even in Utah? I’m from AZ, but have family in UT who may be able to hook me up.

  18. 68
    Jen says:

    What do you bake at? 350?

  19. 69
    Magnoliatn says:

    I made this for Saturday AM breakfast…AWESOME! My husband loved it! I did add some un-thawed/frozen/dried spinach to add color (just stirred it in with the onions during the last few minutes). I will make it again and I might add a tsp. of Italian seasonings. I did not add the cumin to the potatoes as I don’t care for cumin. I am going to work on doing some ‘the-night-before’ prep when I make it again for breakfast. Looking forward to sharing it with my family during Thanksgiving.

  20. 70
    Raci says:

    Would be nice to know what temp. to bake the Sheppards Pie

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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