Bring a hearty classic to the weekend table with this Veggie-Rich Shepherd’s Pie. Pork and beef are combined with peas, corn, carrots, mushrooms, and a flavorful mix of Dr. Cowan’s Garden Vegetable Powders and Salts, then topped with creamy mashed potatoes and baked until bubbling and golden.
In a large cast-iron skillet over medium heat, cook onions, carrots, mushrooms and garlic in olive oil until onions become translucent, then set aside in a bowl.
In the same pan, cook the meat over medium heat in olive oil until cooked through.
Add Dr. Cowan’s Garden powders, rosemary, peas, carrots, ketchup, Worcestershire sauce and vegetables that were set aside earlier and mix together for a few minutes.
Prepare Mashed Potato Topping according to directions below.
Place meat into an oven-safe dish and cover with mashed potatoes. Cook for 20-30 minutes until bubbling at the sides.
If you wish to brown the top further, place under the broiler on high for 5-10 minutes.
Mashed Potato Topping
Place chopped potatoes into a pot of water and bring to a boil for roughly 20 minutes until the potatoes feel soft to the touch of a fork.
Drain water.
Add all ingredients and mash together until creamy.
