I am a huge fan of hearty casseroles and entrees in the fall and winter. Shephard’s pie is one of those recipes. My grandmother taught me this recipe many years ago.
Start with a lb of ground beef. Brown it slowly. Add:
- 1 t. ground oregano
- 1/2 t. rosemary
- 1 t (or more) onion powder
- a splash or two of Worcestershire sauce
- 1 t. black pepper
- 1 can of tomato sauce (you might not need to use the full can)
Allow the ingredients to simmer together.
Set this aside for later… you can allow it to cool.
Peel and wash 6 nice sized russet potatoes. Cut the potatoes into bit sized pieces and boil them in a pot of water, until tender
Mash the potatoes. You can add milk and butter/margarine to your tasting. Add a dash or two of salt.
Set this aside.
Fill a large baking dish (with a lid) with chopped vegetables:
- Carrot– fresh
- Mushroom– canned or fresh
- Corn– frozen or fresh
- Peas– frozen or fresh
- Celery (into small bit sized pieces)
Now cover the vegetables this with the ground beef that is already cooked…. and give a little bit of a stir.
Put layers of the mashed potatoes over the meat and vegetables like a blanket.
Bake in 350 degree oven for about an hour. Leave the lid on for most of the baking. Take the lid off about 8-10 minutes before taking the casserole out of the oven.
Some of the tomato sauce might seep through the potatoes. It is okay.
The only thing I would add to this meal is a green leafy salad. So good!!
**This recipe can be made vegetarian by substituting boca crumbles or a comparable product for the ground beef.