Shepherd's Pie

I really hate Shepherd's Pie. I always have. My mom's version combined a number of ingredients that I hate. Namely....green beans, tomato sauce, weirdly crusty mashed potatoes. But recently it was 5:30pm and I have no dinner planned yet. I assessed the cupboards and realized I could make a Shepherd's pie, my husband's favorite. Ugh. I could not find a recipe so I winged it and voila!

I feel very sheepish saying this, but it was the best Shepherd's Pie I had ever had. Quickly I jumped up and wrote down the recipe. We decided we're not too into the cheese on top, but if you wanna add it...go for it.



Emilie’s Shepherds Pie

2 lbs. lean ground beef
1 c. diced onion
2 cloves minced garlic
2 large carrots, peeled and diced to 1/4"
1 c. frozen peas
1-2 T. seasoning salt
1 (14 oz.) can tomato sauce
3-4 c. prepared mashed potatoes
2 c. shredded cheddar cheese (optional)
(I used instant potato flakes and it was great!)

-Put carrots into small bowl with 1/4 c. water and cover with plastic. Microwave on high for 6 minutes or until tender. Set aside. (you may also substitute frozen carrots, but it won't taste nearly as homemade)
-Saute onion and garlic until soft. Add beef and fry until brown. Drain. Add seasoning salt and stir to coat meat.
-Add tomato sauce, carrots and peas. Stir to combine.
-In separate bowl make 3-4 c. mashed potatoes using instant potato flakes (or leftover mashed potatoes).
-Pour into 9X13 pan and top with layer of mashed potatoes. Top with shredded cheese.
-Bake at 450* for 15-20 min or until bubbly and slightly brown on top.

To Freeze:
- Cover with Aluminum foil and freeze from up to 3 months.
- Thaw for 24 hours in fridge.
- Bake with foil on at 350* for 20 min. Remove foil and bake 10-15 more minutes or until bubbly and slightly brown on top.