Shepherd's Pie

I grew up eating Shepherd's Pie. It was quick, easy, and affordable. Our version had browned hamburger combined with frozen mixed vegetables and a can of tomato soup. That was covered with a layer of mashed potatoes (usually Potato Buds) and baked. It's funny how foods you enjoy when you are young can become unappetizing when you get older. I think I've made Shepherd's Pie twice in the last ten years. And then I found this recipe last weekend. I made a few small changes, and wow! It's really good. My 3-year-old ate three servings. It also made me happy that the potatoes, onion, green beans (frozen), and carrots (frozen) all came from last summer's garden. I ended up making two 8x8 pans and freezing one for later.

Sorry about the really bad picture

Shepherd's Pie - adapted from Passionate Homemaking

8 medium potatoes, cut into chunks
8 medium carrots, cut into small chunks*
1 lb. ground beef
1 medium onion, chopped
3 garlic cloves, minced

8 oz. can tomato sauce
14 oz. can diced tomatoes
2 1/2 tsp. sweet basil leaves
1 tsp. salt
1 tsp paprika
1/2 tsp ground mustard
1 tsp garlic powder
1 bay leaf
3-4 cups total veggies – mushrooms, green beans, peas & corn, fresh or frozen**
milk, butter & salt to season mashed potato mixture

1/2 – 1 1/2 cups grated cheddar cheese

Boil and cook potatoes and carrots. Carrots take longer then potatoes, so I encourage starting with carrots and then adding potatoes after 10 minutes or so. (Unless using frozen carrots.) While cooking, brown ground beef in a skillet adding onion and garlic when about half browned. Add remaining ingredients, except vegetables. Season as desired. Allow to simmer for 20-25 minutes. Add desired vegetables in the last 5-10 minutes. Mash the potatoes and carrots once they are soft with a mixer and add milk, salt, and butter to flavor. Layer the meat mixture in a 9×13 pan (or two 8×8 pans), followed by the mashed potato mixture. Top with cheese and a dash of paprika (if desired). Bake for 30 minutes at 350 degrees.

To freeze: 

Put it together as listed above, but don't bake. Cover with plastic wrap and foil, and put in the freezer. When ready to serve, thaw and bake at 350 for 30 minutes.

* I used a quart bag of frozen, sliced carrots

** I used frozen green beans, frozen carrots, frozen peas, and a can of corn