Got leftover mashed potatoes? Make shepherd’s pie! That’s exactly what I did in the pictures you see here. Let me tell you; this is an easy shepherd’s pie recipe. It’s also one of many naturally gluten-free recipes.
My mother-in-law, sweet lady that she is, had made supper for us the night we moved into our new house, and she sent so much that we had a bunch of mashed potatoes left over. So I whipped this shepherd’s pie up the next day for lunch.
Don’t you just love casseroles? Nothing speeds dinner prep up like being able to group all of the nutritional food groups into one dish. Add a green salad and voila! Dinner’s on the table. Just add some healthy ranch dressing.
This easy shepherd’s pie recipe is a family favorite. And when I say family, I mean that it passes the approval of my seven siblings, parents, husband, and kids.
Everybody loves it! Of course, we all have our little quirks in how we make it. Dad likes to use Velveeta cheese, my sister uses American. I typically use cheddar, or in this case, Colby-jack. My husband doesn’t like green peas in his, so I usually only put them in half of the casserole. Like I said, Quirky.
Easy Shepherd's Pie Recipe
- 2-3 cups mashed potatoes
- ½ pound ground beef (or turkey)
- ½ onion, chopped
- 2 tsp. oregano
- 2 Tblsp. Cornstarch
- 3 cups milk
- 2 cups (or 1 can) mixed veggies such as peas, carrots, and corn.
- 1-2 cups shredded cheese
- Salt and pepper to taste.
- Brown ground beef with onion. Mix in oregano and cornstarch.
- Stir in milk and cook over medium heat until thick and bubbly.
- Drain veggies (if using canned), and add to gravy.
- Pour into greased casserole dish.
- Sprinkle cheese on top.
- Spread mashed potatoes over the cheese.
- Top with more cheese if desired.
- Bake at 350º for 20-30 minutes until hot.
Serve with green salad.
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