Monday, October 24, 2016

Shepherd's Pie My Way

It's fall in Colorado again, and so I'm bringing out the comfort food recipes again.  And one of the best comfort food categories is casseroles.  I'm not sure if shepherd's pie is technically a casserole, for me!  I'm sure everyone has their "secret ingredient", but I'm willing to share my secret for adding some great flavor to a slightly bland dish. Instant stuffing!! Yep, no rocket science here. But if you are a fan of the instant box stuff, then you'll be willing to try it too. I suppose you could also use a recipe of fresh stuffing/dressing, but I leave that for the holiday turkey dinners. Here's my version of shepherd's pie:

1 lb. ground beef
1 16 oz. package of frozen mixed veggies (your choice)
2-3 medium sized potatoes, peeled, boiled and mashed (or use instant for ease)
whatever spices or additions you want for flavor in the meat & veggies (i.e., Worcestershire sauce, salt, pepper, garlic salt, etc.)
1 regular box/package of instant stuffing (I prefer chicken flavor), prepared and cooked.

1. Preheat your oven to about 350-375 degrees.
2. Fry up your ground beef until browned well, adding your desired seasonings/spices. Drain the grease/fat if you have any.
3. Preheat your veggies, then add them into the cooked meat, and mix well.
4. In your baking dish, add a little cooking spray. Then scoop out the stuffing into your baking dish evenly, patting it down. Then layer on the meat & veggie mix evenly. Next evenly spread out the mashed potatoes over the whole thing. You can sprinkle a little cheddar cheese and parsley, if you so desire.
5. Place it in the preheated oven and cook for about 20-30 minutes, until the top is lightly golden brown.
6. Serves approximately 4-6.

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