I have made this Shepherd's Pie quite a lot in my conventional oven and thought it would be an ideal recipe for dutch oven cooking. From a cookbook called, Creative Countertop Oven Cooking from Oster, it's a quick version of an all time classic meat and potatoes comfort food. Of course you can make your own mashed potatoes from scratch or use leftovers but buying them ready made still gives that homemade flavor without all the fuss. Saute the beef and onions over a full spread of coals or even on your camp stove. Add the vegetables, tomato paste, beef stock and spices, top with the potatoes and bake until heated through and bubbling. A layer of scallions and melted cheese makes it stick to your ribs delicious. In my 12 inch oven, I baked this with 12 coals in a ring around the bottom and 22 on top. A great cold weather dish, use canned vegetables to make it easier when camping, an all round casserole that everyone loves.
Home-Style Shepherd's Pie
1-1 1/2 lbs. ground beef
1 cup chopped onion
2 cups frozen mixed vegetables, thawed
1 6 oz. can tomato paste
1 cup beef broth
2 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh parsley or 1 Tblsp dried
1 2 lb. package refrigerated prepared mashed potatoes
1/3 cup chopped green onions
1 cup grated Cheddar cheese
Lightly oil or spray a 12 inch dutch oven.
Saute ground beef and onion over a full compliment of coals until browned; drain.
Add vegetables, tomato paste, beef broth, sugar, salt, pepper and parsley; stir until well blended.
Spoon potatoes evenly over beef mixture.
Cover and cook at 350 degrees for 20 minutes.
Sprinkle with Cheddar cheese and chopped green onions.
Bake for 10 minutes more or until cheese has melted and pie is bubbling.
|Brown beef and onions, stir in tomato paste, broth, seasoning and vegetables|