It's All Delicious

The meat filling for this could just as easily be used over pasta rather than under mashed potatoes.  The recipe makes quite a lot of sauce so depending on the size of the Shepard’s Pie you make; there could easily be enough for tomorrow’s dinner as well.  With all fillings like this, it is better the next day.  It’s a great go to meal if you have leftover mashed potatoes or other roasted vegetables around and is always a great crowd favorite...just so easy, plus...we’re getting ready for fall!

Makes 1 8x10 pie with leftover filling

Ingredients

1 medium onion, chopped

2 cloves garlic, peeled and minced

1-½ lbs ground sirloin

1-2 tablespoons garlic powder

1-tablespoon oregano

2 tablespoons marjoram

8 oz baby carrots, roasted and chopped (or any other veggies you might have leftover)

1 28oz can chopped tomatoes

1 28 oz can crushed tomatoes

3 ½ - 4 cups cooked mashed potatoes, about 4-5 large white potatoes

3-4 tablespoons butter

¼ milk

Olive oil

Grated cheese (optional)

Heat a little oil in a large heavy saucepan, cook onion until soft, add garlic and continue cooking for another 3-5 minutes.  Add meat, breaking up any large pieces with the back of a spoon.  Sprinkle with garlic powder, oregano, and marjoram.  Continue cooking, stirring often until meat just begins to brown.  Add tomatoes and simmer until sauce thickens, about 45 mins.  Stir in carrots.

Preheat oven to 375°F

To assemble the Shepherds pie – Transfer enough meat sauce into an ovenproof dish.  You want the meat to come up ½ - ¾ ‘s of the way up the sides (depending on how meaty you like your Shepard’s pie).  Drop mashed potatoes over the filling drizzle with a little more olive oil.  Bake for 45 mins until the potatoes turn golden and filling is heated through.

It’s All Delicious Notes:  I used an 8x10 dish and had filling/sauce leftover.