by Sherelle Christensen,

For my family, there is nothing better to come home to after a long winter’s day than warm Shepherd’s Pie for dinner. We love to use onions, carrots, green beans and corn preserved from our summer garden and potatoes from my husband’s farm.

Slice of Shepherd’s Pie

  • 4-5 medium Russet potatoes, peeled and quartered
  • Place potatoes into a large pot of boiling water and boil until fork-tender. Drain and set aside.
  • 1 1/2 pounds ground beef
  • Preheat oven to 400 degrees.

Season beef with salt and pepper, and brown. Drain fat and add:

  • 2 (8 oz.) cans tomato sauce
  • 1/8 tsp. celery salt
  • Mix well and set aside.

Sauté the following in a frying pan:

  • 2 Tbs. butter or olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 cup carrots, chopped
  • Sauté until vegetables are slightly tender.

Spread them into a 9×13 baking dish and sprinkle the following over the top:

  • 1 can green beans, drained (frozen can be used)
  • 1 can corn, drained (frozen can be used)

Top the vegetables with the beef mixture and cover with:

  • 2 cups shredded cheddar cheese

Mash potatoes and place them in a mixer and whip with:

  • 2 Tbs. melted butter
  • 3/4 cup sour cream
  • 3 Tbs. milk
  • 1 tsp. garlic salt

Whip until potatoes are creamy and smooth. Spread over the top of the cheese and place in oven. Bake for about 30-35 minutes. If the baking dish is full, place it on a large cookie sheet in case it bubbles over during the baking process. Enjoy!