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.