A good friend of mine told me about a great shepherd’s pie that she made last week and sent me the link to the recipe. As I was deciding what to make for dinner and thinking about what I had on hand, I remembered the recipe for the shepherd’s pie. I looked through, had everything but the mushrooms, decided they weren’t really necessary, and decided to try it out. Turns out it was pretty easy, a little time consuming, and totally delicious! For this dish, I used the potatoes and celery I got in 9/3 Bountiful Baskets, and carrots and onion from 8/27 Bountiful Baskets.
Recipe can be found here: Beef Shepherd’s Pie
I recommend using leftover mashed potatoes or making the mashed potatoes first so they are ready to go.
The meat mixture goes in the baking dish first.
Next, you spread the mashed potatoes on top, leaving 1/4″ border. I opted to sprinkle Parmesan cheese on top.
I ended up baking mine at 400 degrees F for 30 minutes to shave off some of the baking time since I was running late. It turned out perfect and was mostly gone before I could even take a picture of the finished product.
This one is a keeper and I will be making again sometime!
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