Shepherd's Pie

I wish I was sitting here telling you we had beautiful snow coming down.  Instead, I'll tell you the reason the stores will be packed tomorrow is because of freezing rain and 7 degree weather headed our way.  7 degrees.  No one wants to go outside when it's 7 degrees!

I'm sharing this recipe with you today because it'll have you feeling warm inside.  It's not the same as the recipe I remember my friend's mom making growing up, but I love it nonetheless.  It's amazing how far two pounds of ground beef can stretch when you make it into something like this.

Don't like casseroles?  I'm from the Midwest.  Maybe you need to call it a one pot wonder?!  Either way I really do love this and think you can add more vegetables or mix up the mashed potatoes if you like them more creamy - add in some cream cheese or sour cream- or if you want more vegetables you can add peas, or more carrots.   You could even do a ground turkey and sweet potato situation if that's more your thing.

The point is, don't be scared to cook.

Having a 9x13 casserole with nice high edges comes in handy for recipes like this.  You'll be able to add in all those extra's and you won't be worried about anything bubbling over!

Grab the ingredients, make this, and enjoy the leftovers all weekend long!

Recipe adapted from The Magnolia Table

Ingredients You'll Need:

  • 6 russet potatoes peeled and cut into 1 1/2 inch chunks
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 tablespoons salted butter
  • 1/2 teaspoon steak seasoning 
  • 1 pound green beans
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1/2 teaspoon garlic powder
  • 3 carrots, peeled and diced
  • 2 pounds ground beef
  • 2 1/2 tablespoons flour
  • 3 tablespoons tomato paste
  • 2 tablespoons hot water
  • 1 1/2 teaspoon Worcestershire sauce
I took a more steak heavy twist on this than Joanna's which has ground nutmeg in the potatoes.  I'll also tell you you can steam the green beans in about 2 inches of water and a steam basket for about 8 minutes- OR get one of those bags where you and steam them right in the bag to make for even less work.

  1. Preheat your oven to 350
  2. First up you'll want to get water boiling for the potatoes.  While that heats up peel and chop your potatoes and the carrots while you're at it.  Once the water is boiling put the potatoes in and let them cook about 15-18 minutes, checking until they are done.
  3. If you don't steam your beans in a bag, now is the time to steam those, run cold water over them to stop the cooking, and set them aside.
  4. Now it's time for you to add some oil to a large pan or dutch oven and then add in your onion and carrot.  After about 5-8 minutes add in your beef and season well with salt and pepper.  Cook the meat until it's done then add in the flour, stirring it for a minute or two, then the tomato paste, water and sauce.
  5. Once the potatoes are tender you'll drain them and using a potato masher mix in salt and pepper to taste, the butter, milk, and cream.  Yum.  Add in the steak seasoning to taste.  Optional! I also love something like Lawry's which is salty, so use wisely!
  6. Now it's time to spray your pan and start assembling.  Meat, beans, potatoes.  Bake it all for 30 minutes and up to 40 making sure it's nice and cooked through and the potatoes are just a little brown on top.
Enjoy! I know we have!

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