Shepherd's Pie

Are you looking for a tasty, home made meal, that is loaded with nutrition while being super thrifty? Then Shepherd's pie is for you. I started making Shepherds Pie a couple of years back for St. Patricks Day. While I have Irish heritage I HATE corned beef, so I did some research on Irish cooking that did not incorporate the nasty stuff. The recipe I traditionally make for St. Patrick's day I will post next month. This recipe, however, I found recently and I just love it. It is loaded with veggies, and is super simple with the help of a gigantic bag of frozen veggies. I am aware that there is a bit of a stigma to frozen veggies but don't let that stop you from using them. Frozen veggies are picked at the peak of freshness and then flash frozen so, unless you are using veggies straight from your garden, they really are among  the highest quality veggies you can get, especially this time of year. This recipe also incorporates carrots in the mashed potato topping, which at first I though was strange but was delightfully surprised at how yummy it is. Give this recipe a try, it is really great.

Shepherd's Pie
adapted from Passionate Homemaking


Ingredients:

8 medium potatoes, cut into chunks
8 medium carrots, cut into small chunks
1 lb ground beef
1 medium onion, chopped
3 garlic cloves, minced
20 oz can stewed tomatoes
2 1/2 tsp. sweet basil leaves
1-2 Tbsp honey or sugar if you prefer
1 tsp. salt
1 tsp paprika
1/2 tsp ground mustard
1 tsp garlic powder or more fresh garlic
1 bay leaf or 1 tsp chopped bay leaf
1 cup fresh mushrooms, sliced (optional)
1 32oz bag of frozen mixed veggies thawed
1 cup milk & half stick of butter for the potatoes 

1/2 – 1 1/2 cups grated cheddar cheese

Directions:

Peel and chop up carrots, peel and quarter potatoes. Add the carrots to a pot of boiling water, wait ten minutes then add the potatoes (the carrots need a little extra time). Cook until tender approx. 15 to 20 min. While those are cooking, in a large skillet brown the ground beef, add the onion and the garlic when the beef is about half way browned. Add the rest of the ingredients except the veggies and mushrooms. Allow to simmer for about 10 min. Add mushrooms and the entire bag of frozen veggies and simmer for another 15 min. When the carrots and potatoes are tender drain, add the butter and milk and beat with a hand mixer until light and fluffy,  add a little salt and pepper to flavor. Layer the meat mixture in a 9x13 pan then spread the potato/carrot mixture on top. Top with cheese and a dash of paprika if desired. Bake for 30 minutes at 350 degrees.