Friday, October 7, 2011

Shepherd's Pie Recipe


We always eat Shepherd's Pie for supper on Christmas Eve in honor of the shepherds who came to see baby Jesus. This is a great recipe to load up or "hide" as many veggies at you can. I also quadruple the recipe and freeze four casseroles at a time. It can be easily made non-dairy or gluten-free. This is a great dish to take to a potluck, too.

Shepherd's Pie Recipe:
2 cups ground beef
1/2 cup onion, chopped
1 tsp coconut oil
2 garlic cloves, pressed
1 to 2tsp Celtic Sea salt
1/2 tsp dried thyme leaves
1/2 tsp black pepper
3 to 4 cups fresh or thawed, previously frozen veggies such as carrots, peas, green beans, corn
1 cup fresh or frozen, kale, chard or spinach, chopped (optional)
2 cups, approx homemade beef or cream of mushroom condensed soup (can be made, non-dairy and gluten-free)
3 to 4 cups mashed potatoes, I like to add a little butter and sour cream to these, but you don't have to
1 cup shredded cheddar cheese (optional) 

Preheat oven to 375 degrees. Get about 1 or 2 lbs, potatoes quartered then boiling. In a large saute pan, brown hamburger in oil and drain. Add onion and garlic and saute until tender. Add salt, pepper, thyme. Mix in veggies and soup. Pour mixture into a greased 9 x 13 pan.

When potatoes are done, drain and then mash (I use my Kitchen Aid and add some butter and sour cream). Spoon mashed potatoes over the meat and veggie mixture as evenly as you can. Sprinkle with the shredded cheddar. 

Bake at 375 degrees F for 35 to 45 minutes. 

*Note - I make my make my basic condensed soup in large batches and then freeze in pint jars so I just thaw out and pour. I often times brown a whole bunch of hamburger and freeze it. You can do the same thing with the mashed potatoes. Makes this recipe super easy. 

10 comments:

Paula said...

What a great idea! I never thought of the shepherd relation. Much easier than the fancy beef supper I usually make Christmas eve. Your recipe sounds good with the homemade cream soup. Going to have to try that.

Stacie, A Firefighter's Wife said...

I wish my kids liked it! It is a great way to use beans.

MommaMindy said...

This is amazing! My family generally doesn't like casseroles, OK, my hubby doesn't like them (overdosed by mom when young) but this looks like a winner. I especially love the recipes for the homemade soup. I grew up in the midwest where almost every recipe has a can of this soup and a can of that soup. Since I don't buy them, there were a lot of recipes I couldn't use. You just opened my world. Thanks!

Nezzy said...

It's been years since I've made Shepherd Pie. 'Never knew the story behind it!

Now I'm cravin' the beefy dish for some reason. Heeheehhe!

God bless ya and have a beautiful weekend sweetie!!!

Pamela said...

Oh yum! Can't wait to try this recipe. I make one using leftovers from roast beef dinners. Mashed pot, roast beef and whatever veggies I have. I put it in a double crust pie and bake for an hour. We pour a bit of left over gravy on top when we eat it.

Jill said...

Looks yummy! Have a wonderful week!

Blessings,
Jill

Nadine said...

mmm...looks delicious! This is the time of year that I start making more comfort foods, including casseroles! :)

Blessings!
~Nadine

Camille said...

Oh YUM! I *love* Shepherd's Pie! What a fun tradition to serve it on Christmas Eve...never thought of that!! :)

Love to you!
Camille

Laura Hudson said...

Hey Jackie,
I just made this recipe for dinner--though I'm sad to say I didn't have any homemade condensed soup on hand, so i just used the good old Campbell's variety. It still turned out great! Thanks for sharing it! Laura

Cheesemakin' Mamma said...

Laura,
This recipe is going to be in the new MOPS cookbook along will a whole bunch more. I'm so glad you liked it!

LinkWithin

Related Posts with Thumbnails