Loaded Beef and Vegetables Shepherd's Pie

🧂 Ingredients

• 2 lbs. 93% or 96% lean ground beef
• 1/2 red bell pepper

  diced (about 1/2 cup)
• 1/2 orange bell epper

  diced (about 1/2 cup)
• 1/2 green bell pepper

  diced (about 1/2 cup)
• 1 cup onion

  chopped
• 1 leek

  green top removed, washed thoroughly, cut in fourths and sliced
• 16 oz. bag frozen mixed vegetables
• 16 oz. bag frozen Prince Edward medley

  (green beans, wax beans, carrots)
• 12 oz. bag frozen asparagus spears

  (use only top half of asparagus)
• 2 cloves garlic

  minced
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 3 tbsp. gluten free all-purpose flour

  (or use regular flour if not on a gluten free diet)
• 1 tbsp. tomato paste
• 3 cups beef broth
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dried oregano
• 1 tbsp. fresh thyme

  (or 3/4 tsp. dried thyme)
• 1 tbsp. fresh rosemary

  (or 3/4 tsp. dried rosemary)
• 4-6 lbs. red potatoes

  unpeeled, cubed (I had four pounds but five or six pounds would be best)
• 4 tbsp. unsalted butter
• 3/4 to 1 cup half-and-half

  or milk (depending on if you use 4 or 6 pounds of potatoes)
• 1 tsp. garlic powder
• 1 tsp. ground black pepper

  divided use
• 1 1/2 to 2 tsp. sea salt
• 1/4 to 1/2 tsp. paprika
• 1/4 to 1/2 tsp. dill weed
• 1/4 to 1/2 tsp. garlic salt
• 1 tbsp. snipped chives
• 2 cups sharp cheddar cheese

  shredded

Instructions

• 1 In a large Dutch oven, fry ground beef, bell peppers, onions, leeks and garlic
  until veggies are tender and no pink remains on the beef.
• 2 Cut beef down in small pieces with a hamburger chopper while frying.
• 3 Drain all grease.
• 4 Sprinkle GF flour over top of beef mixture and work into beef.
• 5 Cook 1-2 minutes.
• 6 Add salt, pepper, tomato paste, Worcestershire sauce, seasonings and beef broth.
• 7 Stir until tomato paste is worked into the mixture.
• 8 Add mixed vegetables, medley and asparagus and cook about 5-10 minutes at a
  simmer.
• 9 Turn off heat.
• 10 Spray two 9x13” glass baking dishes with cooking spray.
• 11 Pour meat mixture into prepared baking dishes.
• 12 Spread half of the mashed potato topping over each casserole and spread with a
  rubber spatula all the way to the edges.
• 13 Seal in the beef so there are no gaps.
• 14 Sprinkle paprika, garlic salt, dill weed, ¼ tsp. black pepper over top of each
  casserole.
• 15 Sprinkle 1 cup of cheddar cheese over top of seasoned of each casserole.
• 16 Sprinkle snipped chives over top of cheese on each baking dish.
• 17 Bake at 400° for about 30 minutes until top is lightly, golden brown.
• 18 Allow casserole to sit out about 10 minutes and set up before serving.
• 19 Bring water to a boil in a large stock pot.
• 20 Add diced potatoes and boil about 15 minutes until soft.
• 21 Drain in colander.
• 22 Add potatoes back into the stock pot.
• 23 Mash with a potato masher until well mashed.
• 24 Add butter, milk, garlic powder, ¾ tsp. black pepper and salt.
• 25 Stir together well to combine.
• 26 Set aside.

Nutrition Info