Creole Shepherd's Pie

Creole Shepherd's Pie

1 lb. ground beef

1 bell pepper, diced

1 onion, diced

1 stalks celery, diced

3 cloves garlic, minced

12 oz. frozen mixed vegetables

1/4 cups beef broth

1 Tbsp. cornstarch

1 Tbsp. Creole seasoning

1 Tbsp. pepper

1/2 Tbsp. garlic powder

1/2 Tbsp. onion powder

1/2 Tbsp. paprika

Potatoes

6 medium baking potatoes, peeled & diced

1/2 stick butter, melted

1/2 cups milk

4 oz. cream cheese, room temperature

2 cups grated cheese

1 green onion, sliced

1. Heat the oven to 400 degrees. Grease a 2 quart casserole dish.

2. Mix the seasonings together. Set aside.

3. Cook the potatoes until tender - 12 minutes.

4. Brown the ground beef in a bit of oil on medium heat. Drain.

Add onion, bell pepper and celery. Add in ground beef.

Season with 1 Tbsp. seasoning blend.

Saute 5 minutes. Add garlic. Cook 1 minute.

Add 2 Tbsp. seasoning blend. Mix well.

5. Pour in mixed vegetables. Add the broth. Cook 5 minutes.

6. Mix the cornstarch with 1 Tbsp. cold water. Mix into ground beef mixture.

Cook to thicken.

7. Drain the potatoes.

Add remaining seasoning blend, melted butter and milk.

Mash until creamy. 

Add cream cheese and half the cheese.

Mix well.

8. Pour the meat mixture into the casserole.

Top with the potatoes and remaining cheese.

Bake for 15 minutes.

Garnish with green onions.

Serves 6.