Recipe: Shepherd's Pie

Simmering in the skillet

The only times I remember eating shepherd's pie were the times when I lived in the college dorm.  Yes, good old college dorm food.  I don't remember it being very tomato-y, but I remember greasy ground meat, and layers of veggies topped with mashed potatoes.

So, when searching for new healthier recipes, I was part excited about trying a shepherd's pie recipe and part uneasy.  I tweaked this recipe with much success!  My only problem is that I ate one small square on Monday night when I made it, and I was totally full.  I had planned my menu this week to have leftovers for a few nights, but now I might need to freeze some single servings so it won't go bad.  It made a LOT!  My advice is to use a deep casserole dish.  Mine was deep, but it still bubbled over the sides a bit when cooking.  Luckily, I put a jelly roll pan underneath it to catch drippings when in the oven.  Go me for thinking ahead. :)

Ingredients:
8 red potatoes
8 carrots
Milk, butter, salt and pepper to taste for mashed potato/carrot mixture

1 lb. grass fed beef
1 large onion
4 garlic cloves
1 - 28 ounce can of crushed tomatoes (the original recipe called for 20 ounce, but I only had 28 ounce and it turned out fine).
3 tsp basil
2 tbl honey
1 tsp salt
1.5 tsp paprika
1 tsp ground mustard
1.5 tsp garlic powder
1 bay leaf
4 c. of frozen vegetables (I used corn, zucchini, and green beans)
1.5 c. grated sharp cheddar cheese
Salt & Pepper to taste

Directions:
First, make the potato mixture.  Chop 8 carrots in small pieces and cut potatoes.  Put in a pot of boiling water and cook until soft.  When soft, drain and mash by hand adding in milk, butter, salt and pepper to taste.  Set aside.  **Note: I hand mashed my potatoes and carrots and left the skin on the potatoes for a more rustic sort of mix.  Picture below.

While the potatoes and carrots are cooking...
1.  Add ground beef to skillet and brown.
2.  When beef is about half way brown, add minced garlic and chopped onion to skillet.
3.  When onion starts to look translucent and beef is brown, add spices and tomato.  Taste and add more seasoning if desired.  Simmer for about 25 minutes.
4.  Add frozen veggies and simmer for an additional 10 minutes (or until frozen veggies are hot).
5.  Pour tomato and beef mixture into deep 9x13 casserole dish.
6.  Assemble mashed potato and carrot mixture on top of the tomato and beef mixture.
7.  Top with sharp cheddar cheese and a sprinkling of paprika.
8.  Bake in a 350 degree oven for 30 minutes.

YUM!  I'll be eating this for days because I'm only cooking for one, but this was good and filling packed with veggies and healthy beef.

Brown the beef with garlic and onion

Simmer the tomatoes, veggies, and spices.

Layer on your potatoes and carrots on the tomato-beef mixture

Cheese, please!

Hot and cheesy out of the oven!