Easy Cheesy Take on Shepherd's Pie with Loads of Flavor
I'm not interested in being super gourmet. I have two boys (one is a picky eater) and don't want to be over the stove every day. I think some people think that casseroles are old school and outdated. I used to, but now I love casseroles. I love taking a classic (usually bland in flavor) and turning it into something tasty. Really, this dish is simple and could easily be turned into a pretty dish for guests by cooking them in oven safe bowls or ramekins. This is also a great way to use leftover mashed potatoes.
Here's your ingredients:
1 lb Ground Beef (I used 80/20)
Small yellow onion, diced small, optional
1 tsp Pepper (preferably cracked)
NO SALT-the other ingredients are salt
2 tsp Garlic Powder (or two cloves crushed)
2 tsp Chicken Bouillon Granules (or two cubes crushed)
12 oz Frozen Green Beans (I used cut green beans. You can use canned, but I don't like canned vegetables or fruit)
2 additional tsp Chicken Bouillon
1 additional tsp Garlic Powder (or 1 crushed clove)
2 cups Water
For Mashed Potatoes if not using leftovers:
6-8 Large Potatoes, cut up, boiled, and drained
1 tsp Pepper (preferably cracked)
2 tsp Garlic Powder
2 tbls milk
1 cup Cheddar Cheese (shredded)
4 tbls butter or margarine (I use Smart Balance Buttery Sticks)
For topping:
1-2 cups Cheddar Cheese (shredded)
Tomatoes slices (optional, none in photo above)
Here's your ingredients:
1 lb Ground Beef (I used 80/20)
Small yellow onion, diced small, optional
1 tsp Pepper (preferably cracked)
NO SALT-the other ingredients are salt
2 tsp Garlic Powder (or two cloves crushed)
2 tsp Chicken Bouillon Granules (or two cubes crushed)
12 oz Frozen Green Beans (I used cut green beans. You can use canned, but I don't like canned vegetables or fruit)
2 additional tsp Chicken Bouillon
1 additional tsp Garlic Powder (or 1 crushed clove)
2 cups Water
For Mashed Potatoes if not using leftovers:
6-8 Large Potatoes, cut up, boiled, and drained
1 tsp Pepper (preferably cracked)
2 tsp Garlic Powder
2 tbls milk
1 cup Cheddar Cheese (shredded)
4 tbls butter or margarine (I use Smart Balance Buttery Sticks)
For topping:
1-2 cups Cheddar Cheese (shredded)
Tomatoes slices (optional, none in photo above)
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Preheat oven to 350. If you're not using leftover mashed potatoes, start cooking your cut up and peeled potatoes until tender. Meanwhile, in a pan heated to medium high heat, brown ground beef, onions, pepper, 2 tsp garlic powder (or two cloves), 2 tsp chicken bouillons. Drain. Place meat back in pan and add green beans, 2 tsps chicken bouillon, garlic powder (or clove), and two cups of water and bring to a boil. Once boiling, turn down heat to medium and let cook until water has reduced down (about 10-15 minutes). While green beans and beef mixture is cooking, drain your potatoes and add pepper, garlic powder, milk, 1 cup shredded cheddar cheese, and butter or margarine and whip potatoes. In prepared casserole dish or individual large ramekins, put a layer of mashed potatoes on bottom, then the meat/green bean mixture, and a layer of mashed potatoes on top. If using tomato slices, layer on top and sprinkle 1 cup of cheddar cheese on top. Cook for 25 minutes (if using individual ramekins, cook for 20). Add remaining 1 cup of cheddar cheese and cook for 5 minutes longer or until cheese is melted. Serve! |
