Growing up in the South, my life was centered around food. My mom cooked almost every night and we ate dinner as a family when my Dad would get home from work. I love going home because I get to eat home cooking the whole time and I don’t have to do any work.
My only complaint about Mom’s cooking is her high use of butter, bacon grease, extra sugar on everything and other ingredients I am trying not to consume in order to live a healthier lifestyle. Don’t worry there will still be butter and sugar in my recipes! I am going through all my favorite recipes she made growing up and slightly altering to make into a healthier version. She is working on a cookbook now. I am excited for her to finish so I don’t have to call her every five minutes and get her to list out and explain each recipe to me. If I can get my dishes to taste 1/2 good as my Mom’s I consider that success!
Below is my recipe for Shepard’s Pie. I am less than five weeks away from Logan’s due date and my taste buds have switched to cravings of comfort meals.
Shepards Pie
Prep Time: 20 mins
Cook Time: 55 mins
Ingredients
Beef Pie Filling
- 1 lb grass fed beef
- 6 oz can of tomato paste
- 12 oz of frozen mixed vegetables (I use fresh & local when available but the bag of frozen vegetables can help with convenience)
- 2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp fresh ground pepper
- 1 cup of organic vegetable broth (or you can use beef broth)
Mashed Potatoes
- 4 medium potatoes (peeled and chopped – I use Yukon Gold potatoes but to make healthier can use sweet potatoes)
- 1/2 cup of milk
- 1/4 cup butter
- 1 tsp salt
- 2 cups cheddar cheese
Instructions
Preheat the oven to 375.
In a large pot, boil enough water to cook the potatoes. Peel and chop the potatoes. Cook until soft.
In a large skillet, cook the ground beef over medium heat until beef is cooked. Once cooked add the tomato paste, onion powder, garlic powder, salt and pepper and vegetables. Stir to combine evenly.
When the potatoes are done, drain the water from them and return them to the pot. Add the milk, butter and salt and mix until the potatoes are creamy.
Pour the ground beef/vegetable mixture into a 13X9 baking dish and spread in dish evenly.
Add the potatoes to the top of the beef/vegetable mixture and over evenly.
Bake for 20-25 minutes.
