1 box scalloped potatoes
1 lb ground beef
1 onion, diced
1 carrot, diced
1 can corn, drained
1 can peas, drained
1 teaspoon Worcestershire sauce
2 tablespoons beef bouillon powder
1/2 cup white wine
Butter for cooking
Oregano, to taste
Garlic powder, to taste
Thyme, to taste
Basil, to taste
Salt and pepper, to taste
Preheat your oven to 400°F (200°C).
Cook Scalloped Potatoes:
Begin cooking the scalloped potatoes on the stove according to the box directions.
In a pan, melt some butter over medium heat. Add diced onions and carrots. Saute until the onions are translucent and the carrots are slightly softened.
Cook Ground Beef:
Add the ground beef to the pan with the onions and carrots. Cook until the beef is browned.
Add Vegetables and Seasoning:
Once the beef is cooked, add the can of corn and can of peas to the pan.
Stir in Worcestershire sauce, beef bouillon powder, and white wine.
Season with oregano, garlic powder, thyme, basil, salt, and pepper according to your taste. Adjust the seasoning as needed.
Simmer and Combine:
Let the mixture simmer for a few minutes, allowing the flavors to meld. Adjust the seasoning if necessary.
Layer Casserole Dish:
In a casserole dish, layer the beef and vegetable mixture evenly.
Top with Scalloped Potatoes:
Once the scalloped potatoes are cooked on the stove, spread them evenly over the beef mixture in the casserole dish.
Bake in the preheated oven for about 20-25 minutes or until the scalloped potatoes are golden brown.
Serve and Enjoy:
Remove from the oven and let it cool for a few minutes before serving. Scoop out generous portions, ensuring you get a bit of both the flavorful meat mixture and the creamy scalloped potatoes.
This homemade Shepherd’s Pie is a comforting and hearty dish, perfect for a satisfying family meal. Enjoy!