Meat, vegetables, and potatoes are layered together in this easy dinner!
Happy Friday! What is everyone doing this weekend? I’m planning to do some baking and then take the completed products to our church’s Fall Festival. Fun times! 🙂
Lest anyone think my blog is always sunshine and rainbows…I have a confession. This week hasn’t been so great. I’ve been a little down in the dumps and I’m not even sure exactly why. Sometimes that happens! After feeling kind of bummed out for most of the week, I’m looking forward to spending some time with my husband and friends tomorrow. Hoping it will cheer me up a little!
Working on some baking today should help too. When I’m down or frustrated, a little piddling around in the kitchen and some amazing cookies are sure to make me feel a little better.
Today’s recipe is a family favorite. 🙂 My mom made this casserole on a regular basis when I was growing up, and now I make it for Casey and me! (It’s one of Casey’s favorite dishes.)
Before sharing the recipe, I would like to clear something up about the name. I called this casserole “Shepherd’s Pie” for a long time, but technically it is not Shepherd’s Pie. I found that out a couple of years ago. Real Shepherd’s Pie is quite different, and is traditionally made with minced lamb or mutton. The version I have here is closer to traditional Cottage Pie because it is made with beef, but even then it’s a simplified version that is more of a knockoff. However, it still tastes good, and I couldn’t think of an all new, fancy name, so I’m just leaving it as “Cottage Pie”.
So, to all the people who are driven crazy by the fact that Shepherd’s Pie and Cottage Pie recipes are sometimes misnamed, the above paragraph is for you. 😉
Oh, and in case you didn’t notice, we like lots of cheese on our “Cottage Pie”. Yum…
Easy Cottage Pie
- 6 medium sized potatoes, peeled
- 2 cups sliced carrots
- 2 lbs ground beef or turkey
- 1 15 oz can no salt added green beans, drained
- 1 10.5 oz can cream of mushroom soup
- 2 Tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups shredded cheddar cheese
In a large pot, cover potatoes with water and bring to a boil. Let simmer for 20 minutes or until potatoes are fork tender. Cover carrots with water in a separate saucepan and bring to a boil. Let cook until tender. Remove potatoes and carrots from heat and drain. Meanwhile, brown beef or turkey in a skillet over medium heat. Remove from heat and drain off grease.
Preheat oven to 350 degrees Fahrenheit and lightly grease 13×9 pan. Place beef or turkey in bottom of dish and salt/pepper to taste. Top with carrots and green beans. Spread cream of mushroom soup evenly over vegetables and meat.
Place potatoes, butter, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Beat with mixer until potatoes are fluffy. Spread evenly over top of meat and vegetables in dish. Sprinkle with cheddar cheese.
Bake for 30-40 minutes or until pie is bubbling.
~K in the Kitchen