Shepherd’s Pie

This recipe is a weekly request from my daughter. While I don’t actually make it on a weekly basis, I always welcome the request. It’s a go-to when time is tight or for those night’s when you need to keep it simple.

Shepherd’s Pie

1. Heat oven to 350 degrees.

2. Put 1-2 cups of frozen peas and 1-2 cups of frozen carrots in a dish to start thawing.

3. Steam cauliflower until very soft (short cut: use 2 prepackaged steam bags from your produce department)

4. In a large saucepan, cook ground beef (or ground turkey) with salt, pepper and garlic to taste.

5. Add chopped onions and mushrooms (short cut: they sell diced onions and mushrooms in the freezer section).

6. Add the peas and carrots (they don’t need to be completely thawed as they will continue to cook in the meat)

7. While the meat mixture is cooking (stir occasionally), place steamed cauliflower into a large bowl with a tbsp of butter and mash with a potato masher (or you can puree in a food processor).

8. Once veggies appear cooked in the meat mixture, place contents of saucepan into a baking dish.

9. Use a rubber spatula to spread cauliflower over top of meat mixture.

10. Top with cheese of your choosing (I use sharp cheddar), and place in oven until cheese melts and browns lightly (approx 10-15 min.)


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Enjoy with a side salad or on its own!