Why the standard dinner pie/casserole is called a shepherd’s pie… I don’t know. But this is the adaptation of that sort of idea. And it’s good. And they ate it, and better yet, wanted more. That’s always a good sign. Maybe I should call this “peeled and chopped”?
You will need about 2 cups of mashed potatoes for the topping. You can either cook them now, or use up some leftovers… up to you.
- 1 lb cooked – some kind of ground meat – turkey, pork, lamb, beef- whatever
- 3 peeled and chopped carrots
- 3 peeled and chopped zuchinni
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 1/2 C frozen peas
- 1/2 C frozen green beans
- 2 T potato starch
- 1 C vegetable broth
- salt, pepper and Italian seasoning – to your taste
Cook meat. Saute onion, carrots, garlic, zuchinni until slightly cooked through. Add potato starch and stir in the broth. It should create a little bit of gravy. Add any seasoning. (I used a pinch of salt and a pinch of white pepper and a sprinkle of italian seasoning- YMMV)
Pour this concoction into an 8 x 8 baking dish and bake at 400 for 10 minutes.
Top with mashed potatoes. Bake for 20 minutes. Then add a 1/4 cup of shredded mozzerella cheese and let that melt on top for a minute. (I used Mozzerella because it’s the same color as the potatos- use cheddar or whatever you want.)