looked up a basic Shepard’s Pie recipe and made my own version with ingredients in my kitchen. Casseroles like this one are a good way to use up leftover ingredients and random things you may have hanging around your refrigerator. I’ll often look up recipes to get a general gist of ingredients and flavors are in a dish and then try and recreate it with my own twist.
I browned ground beef with a bag of frozen mixed vegetables and fresh kale for my filling. I topped the filing with traditional mashed potatoes and baked at 400 degrees Fahrenheit for 30 minutes or until al dente.
- 1 1/2 lbs ground round beef
- 1 onion chopped
- 1-2 cups vegetables – chopped carrots, corn, peas
- 1 1/2 – 2 lbs potatoes (3 big ones)
- 8 tablespoons butter (1 stick)
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5 Mash potatoes in bowl with remainder of butter, season to taste.
6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
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