Winter is dragging on! I am getting excited for spring- we are planting a church garden this year, and the seeds have been ordered and are on their way.
For the time being- there are MORE potatoes to be had at the farmer’s market. I also discovered some frozen veggies left from the end of summer when we were re-arranging the freezer for this month’s beef CSA. Since I am hopeful that food will be on time this season, I have been trying to use some of this frozen veg up.
Most people make shepherd’s pie out of leftovers that have already been cooked, but I am trying to use up frozen stuff (beef, veg) and potatoes; so when it was my turn to make dinner for my ladies small group I thought Shepherd’s Pie would be the perfect thing.
1/2 onion, chopped (organic)
1 clove garlic, minced
1 cup corn, frozen (Lyons Farm)
1/2 c green beans, frozen (N. Raleigh Farmer’s Market & my sad, sad little bean plant)
1/2 c carrots
1 c tomato sauce (canned from the summer)
2 dashes Worcestershire sauce
4 dashes aminos (or soy sauce)
Extra Virgin Olive Oil (EVOO) (organic from Italy)
salt and pepper, to taste
- Over medium heat, saute the onions and garlic in a little bit of EVOO until soft, about 2-3 minutes.
- Add in the rest of the vegetables and cook about 2 more minutes.
- Add the tomato sauce. Worcestershire and soy sauces; bring to a boil, then simmer for a couple minutes.
- Pour this layer into the bottom of a square or round casserole dish (8″).
1 lb ground beef (from Rare Earth Farms CSA)
salt and pepper
- Over high heat, add the beef and sprinkle liberally with salt and pepper.
- Cook until browned, breaking into small pieces.
- Spread this over the vegetable layer in the casserole dish.
* you can also use leftover beef of any type that is already cooked, just cut into small cubes and layer on top of the vegetables instead*
2 medium red creamer potatoes, chopped (from Cane Creek Farms)
1 russet potato, peeled and chopped (Cane Creek Farms)
EVOO and salt (for water)
1 Tbsp butter
2 Tbsp sour cream (Horizon organic)
1/4 cup whipping cream (Organic Valley)
1 egg, lightly beaten (from Rare Earth Farms)
1/2 cup hoop cheese, shredded (from Ashe Co., NC- bought at Earth Fare)
- Place chopped potatoes into a pot of water with some EVOO and salt.
- Bring to a boil and let boil for about 10 minutes, or until the potatoes are fork tender.
- Drain and return potatoes to the hot pot.
- Add the butter and sour cream and mash with a fork or potato masher.
- Using an electric mixer, add the whipping cream in and then add the egg.
- Whip potatoes until they are smooth.
- Spread the potatoes on top of the beef in the casserole dish.
- Maker sure to spread all the way to the edges of the pan.
- Sprinkle the top with the shredded cheese.
- Bake at 350 F for about 30 minutes (until the cheese is bubbly).
Shepherd’s Pie is a yummy comfort food that can be made through many seasons! Experiment with different vegetable combinations based on what you have available!