Being Produce Made Simple, we needed to load this Shepherd’s Pie up with as many veggies as we could! We think it adds even more flavour than the traditional favourite.
- 6 medium sized potatoes (yellow or white work best), peeled and cut into 1-inch cubes (about 4 cups prepared)
- 3 tbsp butter or margarine, divided
- ¼ cup milk
- 1 yellow onion, finely cut
- 2 garlic cloves, minced
- 1 carrot, grated
- 1 stalk celery, finely cut
- ½ zucchini, grated
- 1 cup corn (frozen or cut off fresh cobs)
- 1 lb ground beef
- Boil potatoes until fork tender. Drain. Mash with potato masher or large fork with 2 tablespoons of butter and milk. Set aside.
- While potatoes are cooking, add remaining 1 tbsp butter to frying pan or skillet. Over medium heat, cook onion until softened, about 3 minutes. Add garlic, carrot, celery, zucchini and corn and heat together, stirring regularly with a wooden spoon to avoid it burning.
- Crumble the beef into the pan, breaking it up with the wooden spoon as you stir it around. Stir occasionally and keep breaking up the meat until it is cooked and no pink remains. If there is a large amount of fat, use a large spoon to remove it. Set meat mixture aside.
- In a large casserole dish, evenly spread out the meat mixture. Then top with the mashed potatoes. Use a fork to lightly press down any parts that are sticking up as these will be more likely to burn. At this point you can cover and freeze the dish to cook later, or to store overnight in the fridge. Alternatively cook in a preheated oven at 375°F uncovered for about 20-25 minutes until top is lightly golden and the inside is hot.
- If you are cooking from frozen, extend the cooking time to about one hour. Cook with foil on the top for the first 30 minutes at 350°F, then remove and cook for a further 30 minutes at 375°F.
Serving suggestions: Serve with a green salad or steamed broccoli as a side to add even more veggies to your meal.