Can't Go Wrong With Meat & Potatoes

Jeremy and Ms. Cathy both really enjoy this shepherd's pie. It may not be what you would expect a traditional shepherd's pie to taste like, but the general concept is the same, it's just not as bland. I hope you enjoy this as much as we do!

Shepherd’s Pie

Traditional shepherd’s pie is very bland, but this “meat & potatoes casserole” is super delicious. I have worked on this recipe for a few years, and finally I have come up with a family favorite. =)

2 cups smashed taters

1 lb. ground chuck. (if you use a leaner meat like ground sirloin or turkey, you will need 2 tablespoons of oil.)

2 tablespoons self rising flour

1 can onion soup

2 cups beef broth

½ medium onion; finely diced

1 tablespoon garlic powder (or 2 garlic cloves; finely minced)

1 tablespoon Worcestershire sauce

1 tablespoon dried oregano

1 teaspoon each salt and pepper

1 can corn; drained

1 can green beans; drained

(you can also use frozen veggies for this, and you can put just about anything you want in it. I think the traditional shepherd’s pie has peas and carrots, but Jeremy won’t eat either one of those. lol.)

1 box jiffy yellow cornbread

½ to 1 cup shredded cheese

• Preheat oven to 375°.

• If you aren’t using left over mashed potatoes, I would start boiling those first.

• Brown the meat with the onion over medium heat, but don’t drain the fat.

• Add the flour and keep folding it in until the meat is all coated.

• Reduce the heat to medium-low and slowly pour in the broth. (It will start to make a gravy almost instantly.)

• Add the soup, Worcestershire, garlic powder, oregano, salt, and pepper. Let it simmer for just a min.

• Add the corn and green beans (or whatever veggies you are using), and let it simmer while you get your potatoes ready. (don’t forget to stir it every once in a while tho, because it will stick to the bottom.)

• Make the cornbread batter according to the directions on the package.

• In a large casserole dish, layer your mashed potatoes on the bottom, then your meat/veggie mixture, then layer the shredded cheese, then spread the cornbread batter on top.

• Bake it in the oven until the cornbread is browned and the juices are bubbling on the sides. (you might want to put your casserole dish on pan so you don’t mess up your oven if it spills out a bit.)