SHEPHERD’S PIE CASSEROLE

TIP: This can be made low carb by substituting the mashed potatoes for mashed cauliflower (go to my recipe on the website)! 

When you add the tomato sauce to the meat mixture - this is where you can add some Papa’s Pepper - delish and a nice kick!

Shepherd’s Pie Casserole

Serves 4

Ingredients

• 1 lb Ground Beef

• ½ Onion, diced

• 1 Tsp Salt

• ½ Tsp Black Pepper

• 12 oz Tomato Sauce

• 3 Garlic Clove, 1 minced and 2 smashed

• 1 c Frozen Mixed Vegetables 

• 4 lg Russet Potatoes

• ⅓ c Sour Cream 

• ¼ c Heavy Cream

• 2 Tbsp Garlic Herb Spread (preferred Boursin)

• 4 Tbsp Butter

• 1 Tbsp Fresh Parsley, chopped

• 1 c Shredded Cheese, your choice

• Cranberry Sauce for serving

Directions

Preheat the oven 450°F.

1. Peel the potatoes and cut into chunks.  Add the potatoes and two smashed garlic cloves to a 4 quart pot filled with water and bring to a boil.  Once potatoes are soft, drain in a colander.

2. While the potatoes are cooking, add the ground meat, onion, salt and pepper to a cast iron pan.  Cook until the meat is browned.  

3. Add the garlic and stir for about 30 seconds.  

4. Add the tomato sauce and bring to a simmer.

5. Then add the frozen vegetables and cook for 5 minutes.

6. Salt and pepper to taste.  Set aside.

7. Add the potatoes to a bowl and mash with the butter and sour cream, garlic herb spread and heavy cream.  

8. Add the parsley and salt & pepper to taste.

9. Spray an 8 x 8 casserole dish with cooking spray, add the hamburger mixture and spread out evenly then top with the mashed potatoes.  

10. Sprinkle with cheese and bake in the oven for about 10 minutes or until the cheese is melted and golden.

Recommended: Serve with cranberry sauce!