There are just some things in life that make you think why am I just now doing this. I seem to have lots of those throughout the year, but I am seriously wondering about it on this recipe. This isn’t a Thanksgiving recipe or post but more like what you should be having right after the Holiday.
I tend to be more optimistic on my recipes and I will say that I won out on this one. Not to mention that we almost finished over half of one casserole dish in one sitting.
Did I just tell you that?
Yes I did and I am proud of it.
I will just use the excuse that I am eating for two.
Well we officially have less than 2 weeks for our little girl to arrive and nesting has definitely kicked in for me. Everyone keeps to telling me to relax and sit tight, but my mind is racing with so many things that I need to do before she arrives. If only you could pin point the exact day of arrival that would be AMAZING! I keep telling my optimistic self that I will be able to cook and clean once she arrives and that I will just go about this blog like normal.
However, I know that is not going to be the case in the upcoming weeks, so I apologize now. I’m even prepping for meals when I don’t feel like cooking anything for dinner. This recipe just happens to be one of those dishes. I made one for us to eat this week and one to put in the freezer.
Ingredients in the recipe below are based on two casserole size dishes, so just cut it in half if you want one. I think you should make two because you will want this Shepherd’s Pie recipe again!
FOR THE MEAT MIXTURE
Preheat oven to 375 degrees.
In a large skillet cook the meat over medium heat. Add worcestershire sauce and brown meat until no longer pink. Drain the meat and place in a large bowl but leave a little grease in the pan.
Add the carrots and onions to the skillet and saute for 10 minutes. Then add the celery, peas, corn and tomato paste. Stir the mixture so that the vegetables are well coated in the paste.
Add the vegetables to the meat mixture and stir everything so that it is well mixed. Season with salt and pepper.
Place half of the mixture into a greased casserole dish. The rest of the mixture will go into another casserole container.
FOR THE POTATOES
In a large pot bring water to boil over a high heat. Add the potatoes and cook until tender about 20 minutes.
Drain the potatoes and mash with a hand masher and then add milk, butter, salt and pepper. You might want to add more salt and pepper depending on personal taste.
Spread the potatoes evenly over the top of the meat mixture in both casserole dishes.
Cook for 25 minutes uncovered and in the last 5 minutes add shredded cheese to the top.
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