Shepherd’s Pie
I hope you all had an amazing Thanksgiving full of good food, family & friends! We sure did! I wanted to share a quick and easy casserole dish that would give you a way to use up some leftover veggies and mashed potatoes. This recipe calls for 3 cups of mashed potatoes and 1.5 cups of whatever kind of vegetables you have to use up, so its a great way to re-purpose leftovers! Shepherd’s Pie is traditionally made with lamb but here in the southern U.S., we aren’t big lamb eaters so we make ours with ground beef. This technically would be called a cottage pie, but I have heard this southern style meal called ‘Shepherd’s Pie’ my whole life! I hope y’all enjoy this quick and easy meal!
Shepherd’s Pie
Ingredients
1 lb ground beef
1 onion, chopped
1/2 cup finely chopped carrots
1/2 cup peas
1/2 cup corn
1/2 tsp garlic powder
1 can cream of mushroom soup
1/2 cup milk
salt & pepper to taste
3 cups prepared mashed potatoes
sliced american cheese
Directions
Brown ground beef along with onion and carrots. (If using leftover cooked veggies, you can add them after you brown the meat) Once ground beef is done, drain and add peas, corn, garlic powder, mushroom soup and milk. (If using cooked veggies you would add them at this point) Salt and pepper to taste. Pour into a small casserole dish. Top with mashed potatoes and bake at 400 degrees for 15-20 minutes or until potatoes start to brown. Add american cheese and bake for 5 minutes more. Enjoy!
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