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Simple Shepherd’s Pie

Baby it’s cold outside. For me cold weather equals comfort food. My oven is going to be working overtime for the next few months and casseroles will reign supreme. My kids love this quick and easy meat and potatoes shepherd’s pie. I typically make it with leftover mashed potatoes making it an even easier take two meal. Fear not, if you don’t have leftover mashed potatoes you can whip up a batch of your favorite mashed potatoes. So grab your casserole dish, preheat your oven and follow the jump for the recipe!
Sometimes we make a variation with English peas (we try to squeeze those veggies in whenever possible) and we also experiment with different types of cheeses as well. Food is meant to be fun so go ahead and mix things up!

Simple Shepherd’s Pie
What you’ll need:
1 tablespoon vegetable/olive oil
1 small onion – minced
1 pound ground beef
salt/pepper
3-4 cups mashed potatoes
2 cups cheddar cheese, divided
fresh thyme – optional

What to do:
1. Preheat oven to 350 degrees.

2. Into a medium saute pan add oil and heat over medium heat. Once hot add onion and saute until softened. Add beef. Season with salt/pepper. Cook until beef is browned. Drain any excess fat.

3. Spray an ovenproof casserole dish {I used a 1.8 liter} with non-stick cooking spray. Pour meat into bottom of dish.

4. Into your mashed potato bowl add 1 cup of cheese. Mix together to combine. Scoop the mashed potatoes on top of meat and smooth. Sprinkle remaining 1 cup of cheese on top. Bake for approximately 30 minutes OR until top begins to lightly golden.

5. Garnish with fresh thyme if desired.

 

Read more from Paula on her Food Blog, bell’alimento!

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