BE A fridge forager – Easy Shepherds Pie + 3-Step No Bake Mini Cheese Cakes

May 1, 2020

Author: KatieChin

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Hi Cooped Up Cooking with Katie Fans!  Here are the 3 recipes for today’s show at 3pm PST – EASY SHEPHERDS PIE AND 3-STEP NO BAKE MINI CHEESE CAKES!!   Follow me here on Facebook or IG to tune-in!!

Easy Shephards Pie


  • 2 pounds potatoes, peeled and cubed
  • 2 tablespoons softened cream cheese
  • 1 large egg yolk
  • 1/2 cup milk
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 3/4 pounds ground turkey or ground beef
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup frozen peas
  • 1 teaspoon paprika
  • 2 tablespoons minced fresh parsley

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine cream cheese , egg yolk and milk in a separate bowl and add to the potatoes.  Mash until potatoes are almost smooth.   Season with salt and pepper.

While potatoes boil,  heat the oil in a large skillet over medium high heat. Season meat with salt and pepper.  Brown and crumble meat for 3 or 4 minutes.   Add chopped carrot and onion to the meat. Cook veggies for about 5 minutes, stirring frequently.

Heat a separate small pan over medium heat.  Add the butter until melted, add the flour and cook together for 2 minutes. Whisk in the broth and Worcestershire sauce and continue whisking until gravy thickens, about 1 minute.   Add gravy to the skillet with meat and vegetables.   Add the peas and stir to combine.

Preheat broiler to high.  Spoon the meat and vegetable mixture into a heat proof round or rectangular casserole.  Top the mixture with the potatoes evenly.  Sprinkle with paprika.  Broil for a few minutes until potatoes are browned.  Garnish with parsley and serve immediately.

3-Step No Bake Mini Cheese Cakes


Store bought mini graham cracker pie shells

  • 8 oz cream cheese softened
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream


Beat the cream cheese and sugar together until light and fluffy, about 3 minutes. Stir in vanilla extract.

In a separate bowl, whisk heavy cream until soft peaks form.  Fold whipped cream into cream cheese mixture until fully combined.

Fill the graham cracker shells with the cream cheese mixture. Refrigerate 4 hours or until completely set.

Top with chocolate sauce, strawberry sauce and/or caramel sauce and add more whipped cream if desired.  Garnish with berries or cookie crumbs and serve.