Shepherd's Pie

It has been so cold in Wisconsin and I have been looking for feel good warm meals. Burr!!!

Last week I was blog hopping and checking out Pinterest.  I found a few Shepard's Pie Recipes that gave me the idea to come up with my own Shepherd's Pie concoction.

This is the first time I have made Shepherd's Pie. I have ordered it numerous times at restaurants - but never the chef.  My hubby is from the UP of Michigan and he loves many of the root veggies. So I decided to make my Shepherd's Pie using his favorite root veggies.

Here it is and I must say it is DELICIOUS!  A little out of the ordinary but very tasty!

Shepherd's Pie

You will need:
2 med parsnips - cubed
1 med rutabaga - cubed
1/2 small bag of baby carrots - sliced
1 small jar of Beef Gravy
1 pound of hamburger - cooked and drained
Small onion - chopped
Approx. 6 potatoes - cubed
Shredded Cheese
Spices to flavor - I used Seasoned Pepper - Emeril's Seasoning Salt - Garlic
Worcheshire Sauce

Preheat oven to 350 degrees
Boil all of the veggies - drain and set aside

Season and cook hamburger & onion mixture - drain
In a large casserole dish add hamburger mixture, parsnips, carrots, and rutabaga - mix well 
Pour gravy over veggie/meat mixture

Mash the potatoes (I added milk and butter) - top veggie/meat mixture with mashed potatoes
Sprinkle grated cheese on top of mashed potatoes

Heat at 350 degrees oven for 20 minutes or until your potatoes are firm and slightly browned

This makes a large casserole dish - Enough for a large family