Before I started dating my fabulous husband I had no idea what Shepards Pie was.
His mother would bake him a roasting pan full for his birthday. Back in his bachelor days he was greatful for a home cooked meal and was happy to eat it for a week.
Now I make it almost monthly for him. Over the years I have made my own additions to the recipe to make it “mine”.
Although it is a comfort food and is fantastic on those chilly days, my favorite time to make it is in the summer with fresh green beans from the garden.
This recipe is very versatile. If you don’t like green beans substitute with a different vegetable.
I have also enjoyed this recipe with thinly sliced tomatoes and cheddar cheese on top. It is tasty but that makes it a bit “heavier”.
I prefer to use fresh green beans but frozen work nicely too. I avoid canned green beans altogether. They are too soft and I like the al dente crunch from the fresh or frozen better.
What’s your favorite comfort food?
Please leave a comment I’d love to hear from you!
Thanks for reading!
For the Pie
- Preheat oven to 375°
- Lightly grease casserole dish.
- Sauté the ground beef, mushrooms, onions, garlic and salt and pepper until meat is browned. Drain excess fat.
- Add meat mixture to the casserole dish.
- Chop green beans into approximately 1" pieces and layer on top of the meat mixture.
- Make 1 cup of your favorite brown gravy and pour evenly over bean and meat layers.
- Spread about 2 Cups of mashed potatoes evenly to cover pie mixture.
- Bake at 375° for 30-35 minutes for al dente green beans or 40-45 minutes for softer green beans.
For the mashed potatoes
- Peel and cube the potatoes.
- Add to boiling water and cook about 15 minutes until soft.
- Drain potatoes and transfer to a large bowl.
- Add butter,cream or milk, salt, garlic powder and black pepper.
- Mash with potato masher or use beaters to blend until smooth