Here’s a super fast & tasty comfort meal all in one casserole dish!
We’ve updated an old recipe with a new protein. Our family loves it and we hope yours will as well. Robyn loved this recipe so much that she ate the leftovers the next day for lunch!
SHEPHERD’S PIE RECIPE
1 Tb avocado oil
1/2 Onion chopped
2 Gloves garlic minced
1/2 Tsp salt
1/4 Tsp pepper
4 Ounce packed of fresh mushrooms sliced
1 Pound ground lamb
1 Tsp herbs de Provence
1 Can organic mushroom soup (We like Pacific brand)
3-4 Cups cleaned and cut fresh green beans
3-4 Cups cubed Yukon potatoes (substitute 1/2 or all potatoes with equal amount cauliflower)
1/4 Cup organic milk
1-2 Tb organic half and half
1.2 Tb organic butter and or extra virgin olive oil
4 ounces grated cheese of your choice (we used sharp cheddar)
Preheat oven to 375 – 400 degrees
In a medium pan, steam green beans for about 2-3 minutes to gently pre-cook and then drain of all liquid. In another pan, bring potatoes to a boil for about 7-10 minutes until soft but not falling apart.
Heat 1-2 Tb avocado oil in a re large saute pan on medium to medium high heat. Add onions, garlic, salt and pepper and cook until caramelized. Add in mushrooms and cook until soft. Add in ground lamb and cook until all pinkness is gone. Drain excess fat if desired. Add in herbs de Provence and additional salt and/or pepper to your taste. Stir in one can of mushroom soup. Stir in pre-cooked green beans until all ingredients are well mixed. Pour mixture into bottom of an 11×11 greased or parchment lined baking dish and set aside.
Drain all water from boiled potatoes. Use a potato masher and squish to desired consistency. Salt and pepper to taste. Stir in 1/4 to 1/2 cup organic milk and add butter and/or olive oil. Optional: Add in 1/2 tsp garlic powder. Put potatoes on top of meat mixture in baking dish and spread evenly.
Add shredded cheese to lightly cover potatoes. If you do not use cheese, cover baking dish with foil if you want potatoes to stay creamy on top.
Bake for 15-20 minutes keeping an eye on the cheese. Remove from oven and let sit for 5-7 minutes before serving.