Beazell's Cook Book

Shepherds Pie by Amy Sosa

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1 1/2 lbs. ground beef (or equal parts ground beef and ground lamb)
1 large onion diced
1 can tomato sauce
1 cup beef stock
1 tsp. oregano
1 tsp. rosemary leaves chopped
Beazell’s Cajun Seasoning to taste
16 oz. frozen peas and carrots
3 boiled and mashed russet potatoes (or equivalent of instant mashed potatoes)
Cheddar cheese

Preheat oven to 375. Put potatoes on to boil, drain and mash with butter and milk or prepare instant mashed potatoes and set aside.

Brown ground meat with onion. Drain fat. Add tomato sauce, stock and oregano, rosemary and seasoning. Adjust seasonings to taste. Toss frozen peas and carrots in the meat mixture.

Place ground meat mixture in a casserole dish. Top with mashed potatoes and cheddar cheese on the top. Add more Beazell’s Cajun Seasoning on top and bake for 15-25 minutes until bubbly.

Serve with a garden salad and fresh bread.


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