Loaded Beef and Vegetables Shepherd's Pie is so mouthwatering and irresistible! This amazing casserole is one of the best Shepherd's Pie's you'll ever eat. It's filled with all kinds of veggies, and topped with a delicious seasoned mashed potato and cheese topping. This recipe makes two casseroles, so you can eat one now and freeze one for later! Gluten free.
Stir until tomato paste is worked into the mixture.
Add mixed vegetables, medley and asparagus and cook about 5-10 minutes at a simmer.
Turn off heat.
Spray two 9x13” glass baking dishes with cooking spray.
Pour meat mixture into prepared baking dishes.
Spread half of the mashed potato topping over each casserole and spread with a rubber spatula all the way to the edges.
Seal in the beef so there are no gaps.
Sprinkle paprika, garlic salt, dill weed, ¼ tsp. black pepper over top of each casserole.
Sprinkle 1 cup of cheddar cheese over top of seasoned of each casserole.
Sprinkle snipped chives over top of cheese on each baking dish.
Bake at 400° for about 30 minutes until top is lightly, golden brown.
Allow casserole to sit out about 10 minutes and set up before serving.
MASHED POTATO TOPPING:
Bring water to a boil in a large stock pot.
Add diced potatoes and boil about 15 minutes until soft.
Drain in colander.
Add potatoes back into the stock pot.
Mash with a potato masher until well mashed.
Add butter, milk, garlic powder, ¾ tsp. black pepper and salt.
Stir together well to combine.
Set aside.
Notes
NOTE: Any combination of vegetables or vegetable medleys will work.NOTE: This recipe can easily be halved. You can also freeze one casserole and bake later.