I created this recipe from leftover Carrots and Ground Beef. I love recipes like this where you can use something you already cooked to give you a shortcut to a great dinner. I usually make a big pot of Carrots and Ground Beef and put the leftovers in the freezer so this was an easy next step for me. I have the long version of Cajun Shepard’s Pie, which is delicious, but this one is just as good and twice as easy! One big change that simplifies this recipe is the use of boxed mashed potatoes. Back in my “real food only” orthorexic life I looked down boxed mashed potatoes as an icky processed food…as if most foods weren’t processed in some way by the time they made it to my plate. I was up on a high horse, anxious, stressed, spending money I didn’t have, and working way too hard to eat (and convince other people to eat) “better.” It feels so ridiculous now. Food is good for you when it fills your belly, tastes good, and is enjoyed with others. This meal happens to be extra good for you because it’s fairly cheap, pretty easy to make, tasty, and actually contains all the major food groups.

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Shortcut Cajun Shepard’s Pie

This version uses leftover Carrots and Ground Beef with boxed mashed potatoes.

Prep Time20 minutes mins

Cook Time30 minutes mins

Servings: 9

Author: Leah Porche, Leah Porche, RDN, LDN

Ingredients

• 4-6 cups leftover carrots and ground beef
• 1/4 cup tomato paste
• 3 tbsp Worcestershire
• 2 tbsp hot sauce
• 1 cup beef broth
• 1 cup peas
• 2 qt prepared mashed potatoes follow package instructions
• 2 cups shredded cheddar cheese

Box Potatoes (2 qt)

• 8 cups water
• 1 tsp salt
• 4 tbsp butter
• 1-1/3 cups milk
• 2-2/3 cups dry mashed potatoes

Instructions

• Preheat the oven to 375°F.
• In heavy bottomed pot heat carrots and ground meat mixture on medium heat.
• Add tomato paste, allow it to coat the meat mixture, and cook for about 5 minutes.
• Then, mix in the Worcestershire, hot sauce, and beef broth.
• Allow the mixture to simmer 10-15 minutes.
• While the meat mixture simmers make your mashed potatoes.
• Add in the peas, mix into the mixture to disperse evenly.
• Pour the meat mixture into an 8 x 8 casserole dish.
• Scoop the potatoes onto the meat mixture in large spoonfuls, then use the back of the spoon to gently spread the potatoes into a smooth layer.
• Top with the cheese and bake in the oven for 20-30 minutes, until the edges are bubbling and the cheese is golden brown.
• Allow to cool slightly before serving.