by Sherelle Christensen, www.sherellechristensen.typepad.com
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.
- 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!