SHEPHERD’S PIE

2 pounds ground beef
2 large russet potatoes, peeled and cut into pieces
1 large Vidalia Onion, chopped
1 1/2 cups baby carrots, cut into quarters
2 large celery ribs, sliced small
3 cloves garlic, minced
14 1/2 ounce can diced tomatoes with green chiles, undrained
1 small can Le Seur Peas, undrained
1 teaspoon oregano
1 teaspoon basil
1/2 cup buttermilk
1 cup shredded jack cheese
2 + 3 tablespoons butter

  • Boil potatoes until tender. Drain.
  • Whisk together the tomatoes, seasonings and garlic.
  • Pour into a large mixing bowl.
  • Generously salt and pepper beef and brown well.
  • Drain off grease and add to tomato mixture.
  • Melt 3 tablespoons butter.
  • Saute carrots and celery together until tender.
  • Add to beef mixture.
  • Fold in Peas.
  • Pour into a 9×9 casserole dish.
  • Sprinkle cheese over top.
  • In a mixing bowl combine 2 tablespoons butter, buttermilk and potatoes. Generously salt and pepper. Mash well.
  • Top casserole with mashed potatoes.
  • Bake 45 minutes at 350 degrees.

TIP: Cultured Buttermilk Blend powder. While I use a lot of buttermilk for cooking and baking, sometimes I just don’t have it on hand and this powdered form is a lifesaver on a snowy day so I don’t have to make a grocery store run. It’s handy, flavorful and lasts a really LONG time.

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