Shepherd’s Pie

Felt like something hearty for dinner. Ron bought this big tub of Idahoan mashed potatoes which has a recipe for Shepherd’s Pie on the back. It can also be found here.

Shepherd’s Pie (serves 8)

1 medium onion, chopped (I didn’t have any so didn’t use)
2 cloves garlic, crushed (I used 5 because we love garlic)
1 lb ground beef
Salt & Pepper to taste
1 can (14.5 oz) Italian stewed diced tomatoes, drained (I used a can of plain peeled tomatoes and cut them up)
2-1/2 cups fresh green beans, cooked (I used frozen mixed vegetables with lima beans, carrots, green beans, and corn)
8 servings prepared Idahoan Mashed Potatoes (I ran out of milk and butter so used heavy cream to prepare the potatoes)
1 egg, beaten

Preheat oven to 350 F.

In large frying pan, brown onions (if you have them), garlic, and beef. Add salt and pepper to taste.

Drain meat and place in a 2 quart casserole dish. Pour tomatoes over meat, top with vegetables. Mound potatoes on top and brush with egg.

Bake for 30 minutes at 350 F.

Broil for 1 minute to brown the top.


I’ve made Shepherd’s Pie before but it was much better this time around. It probably has something to do with the heavy cream in the mashed potatoes and that yummy slightly brown crust on top from the egg. As you can see, this is a pretty easy recipe, even if you don’t have all the ingredients, just use whatever you have in your cupboards and refrigerator.

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