• Antoinette

Waste Not Want More!

You know, sometimes you just need to double check and see what's in the refrigerator, freezer and pantry! You certainly don't want anything going to waste and many times you have everything you need without running out to store! Well, tonight I did just that and I had all the ingredients for an absolutely classic, wholesome, insanely flavorful and delicious meal. It's also one of my all time favorites!

Insanely Delicious Shepherd's Pie


2 tbsp. olive oil

1 cup chopped yellow onion

2 garlic cloves, minced

1 pound 80% lean 20% fat ground beef

2 tsp. dried parsley leaves

1 tsp. Dried thyme

1 tsp. Trader Joe's 21 seasoning

1/2 tsp. salt

1/2 tsp. ground black pepper

1 tbsp. Worcestershire sauce

2 tbsp. all-purpose flour

2 tbsp. tomato paste

1 cup beef broth

1 cup sweet tender peas with onion and mushrooms, drained (I used Leisure brand)

1 cup frozen carrots

1 cup frozen corn kernels

1 cup shredded sharp cheddar cheese

Ingredients for Mashed Potatoes

4/5 large Russet potatoes, peeled and cut into small cubes

1 stick butter

1/2 cup half and half

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Instructions for Meat Filling

Add the olive oil to a large skillet over medium-high heat for about 2 minutes. Add the onions and cook a 2-3 minutes. Add garlic and cook another 1-2 minutes.

Add the ground beef to the skillet and break it apart with a wooden spoon. Add the parsley, thyme, Trader Joe's seasoning, salt, and pepper. Cook until the meat is browned, stirring occasionally.

Add the Worcestershire sauce and stir to combine. Cook for about 1-2 minutes.

Add the flour and tomato paste. Stir until incorporated.

Add the broth, peas, frozen carrots and corn. Bring the liquid to a boil then reduce to simmer. Simmer for about 5 minutes, stirring occasionally.

Set the meat mixture aside. Preheat oven to 350 degrees F.

Instructions for Mashed Potatoes

Place the cut potatoes into a large pot. Add cold water to the pot until the potatoes are covered by at least an inch.

Turn the heat to high and bring the water to a boil. Reduce the heat and bring to a simmer, and cover pot. Cook for about 15 to 20 minutes, or until fork tender.

Drain the potatoes and return to the same pot.

Add the butter, half & half, garlic powder, salt, and pepper. Mash the potatoes until all the ingredients are well mixed.

Assembling the Casserole

Pour the meat mixture into a 9x13 inch baking dish. Spread in even layer. Spoon out the mashed potatoes and carefully spread into an even layer over meat.

Sprinkle cheddar cheese evenly on top of potatoes.

Bake uncovered for 30 minutes. Allow to cool for 10 minutes before serving.

Enjoy! 😉

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