Vegetable Stuffed Shepherd's Pie

This recipe takes traditional Shepherd's Pie and stuffs it completely full of vegetables! It's more veggies than anything else and the layered flavors taste wonderful! I apologize in advance for the sheer number of ingredients, but I promise you, this dish is awesome. All the veggies that you really have to admit to are the peas if you chop things really small. A wonderful dish for kids!

 

1 Tbsp butter

2 sweet potatoes

1 large roasting potato

1 lb ground beef, chicken, or turkey

2-3 shallots

1 celery stalk

1/2 small pepper

1 garlic glove

1/2 packet taco seasoning

1 Tbsp cilantro

1 carrot

10-12 cherry tomatoes

1 bag frozen peas, thawed

1 Tbsp olive oil

1/2 cup milk

1 Tsp thyme

1/8 cup ketchup

2 Tbsp tomato paste

2 Tbsp Worcestershire sauce

1 Tsp Dijon mustard

 

Peel potato, sweet potatoes, and carrot and dice into pieces. Boil in a pan of water on the stove top until soft, 20-25 minutes. Drain and mash in a food processor with milk. Set aside.



Heat oil in a skillet. Chop shallots, celery, pepper, garlic, tomatoes, and add to heated skillet. Add taco seasoning and mix well. Cook until the vegetables begin to caramelize, about 10 minutes. Add meat to skillet and mix thoroughly. Cook until meat is cooked all the way through, about 10-15 minutes. Add in remaining ingredients, except the peas and potato mixture, and mix thoroughly.

Spray a baking dish with non-stick spray. Empty in meat mixture and flatten down. Empty in bag of peas. Spread evenly over meat mixture and press down. Spoon potato mixture evenly on top. Score top of casserole with a fork. Take butter and cut into small squares. Lay out around the top of the casserole, spread equally apart, and bake in a 350 degree oven for 35-40 minutes, until the crests begin to brown.