There’s starting to be a chill in the air, and fall food is starting to appear in our house
One recipe I made last week was roasted chicken in the crockpot and I made mashed potatoes to
go with, so….with the leftover potatoes I made Shepard’s Pie to use up the leftover potatoes.
I love how you can roll one meal over into another meal. Plus I froze the leftovers, so we can have this again.
It’s really simple, you start off with softening onions, garlic and carrots, then add your ground beef,
then you can add peas or corn or both. I had corn, so that’s what I used
I didn’t get a picture after it baked, but it was delicious!
1 stick of butter
1 medium onion, chopped
2cloves of garlic
2 carrots, diced
1 cup peas or corn, frozen
1 lb.ground beef
1 cup of beef broth
2 TBSP. flour
2 tsp. Worcestershire sauce
salt & pepper
Melt butter in a skillet, add onion, garlic and carrots, saute for 6 to 8 minutes. Then add ground beef and break up, cook for 3 to 4 minutes then add peas or corn, cook for 5 more minutes. Sprinkle in flour and cook for 3 minutes, add in broth and Worcestershire sauce, salt and pepper, cook until thick. Put in ramekins and top with mashed potatoes, bake at 400 for 15 minutes or until everything is heated through and potatoes are starting to brown. You can broil for a few minutes to brown potatoes