Family Pleasin’ Shepherd’s Pie and Festive Cookies

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 random.org)

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!

 

A Chocolate Cinnamon Chipper Cookie on a plate.

Family Pleasin’ Shepherd's Pie

This comforting pie is made with creamy mashed potatoes, gooey cheddar cheese, juicy ground beef, and plenty of veggies!
Course: Dinner
Cuisine: American
Prep Time 20 mins
Cook Time 42 mins
Total Time 1 hr 2 mins
Servings: 8 servings
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Ingredients

For the 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

For the 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 veggies drained
  • 26 oz can Muir Glen Fire Roasted Tomatoes pureed in food processor or blender
  • 2 cups shredded cheddar cheese

Instructions

  • 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.
  • 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 9x13 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!
Keywords: best shepherds pie, how to make a shepherds pie, pie shepherd

Another Sweet Ending

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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!

 

A Chocolate Cinnamon Chipper Cookie on a plate.

"Perfect For Fall" Chocolate and Cinnamon Chippers

Soft and buttery cookies loaded with rich chocolate chips and spicy cinnamon chips. The warm cinnamon flavor makes these easy treats great for fall!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Servings: 36 cookies
Print Pin

Ingredients

  • 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

Instructions

  • 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.
Keywords: cinnamon cookies, cookies with cinnamon, fall cookies

 

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71 Responses
  1. Magnoliatn

    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.

  2. Sheila

    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.

  3. Patsyk

    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!

  4. Kari

    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

  5. Norah

    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.

  6. ~Madeline~

    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!

  7. EAT!

    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.

  8. kaatee

    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. Sharon

    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!

  10. Birdie

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

  11. Lore

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

  12. Katrina

    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!

  13. Satisfying my Sweet Tooth

    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.

  14. Proud Italian Cook

    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!

  15. Zesty Cook

    WOW those are some great recipes…. Can i have two servings of the pie and 3 cookies please:).. Love it

    thanks for sharing
    zesty

  16. Cristine

    I love sheperd’s pie! I can’t wait to try this recipe.

    I also have 3 (yes, 3!) bags of cinnamon chips waiting to be used. It looks like you just gave me my dinner and dessert! 🙂

  17. Lisa magicsprinkles

    Thanks for stopping by my blog and leaving me a note! Your blog looks very, very tasty and I adore the heels, honey. 😀

  18. That Girl

    My dad always reminisces about the shepherd’s pie from his childhood, and yet I’ve never had it1

  19. The Food Librarian

    Oh, those cookies look wonderful! I’ve never used (or seen) cinnamon chips. They sound perfect…must find!

  20. Mandy

    p.s. those WS ice cream molds are PERFECT for making molded hard-boiled eggs, I have that set (as well as the barnyard ones) and my kids love them!! Just peel the eggs while warm, put them in the mold, press the plunger down, secure with a rubber band, and drop in a bowl of cold water until cooled. They come out so cute!

  21. dona

    thanks for this recipe…i just made this sheperds pie though i improvised a bit since i don’t have some of the ingredients…the result…superbly yummy!!!

  22. Clumbsy Cookie

    Those are my kind of cookies, you know that right? Congratulations to the winner, I hope they have fun with all the nice winnings!

  23. Maria

    Congrats to the winners. I love your sweet endings. Cinnamon chips are so good. I just stocked up!

  24. Culinarywannabe

    Shepherd’s pie is so great for this time of year. I actually had the most unique one ever at a restaurant last night – lobster! It was just like the usual version, but had big chunks of lobster and a lobster bisque all around. So strange, but so good!

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