Yes, I realize that today is April 1st, and no, this post is not a joke.
Maybe some of you are enjoying a beautiful spring day with chirping birds, blooming cherry blossoms, and iced tea on your porch.
I live in Portland, so my day is filled with gloomy gray skies, howling wind, and intermittent thunderstorms.
On days like today, I require comfort food.
Unfortunately, I have an uncanny inability to plan for meals ahead of time, so when I’m craving Shepherd’s Pie I never seem to have any leftover mashed potatoes to use.
I loooove this recipe because it’s super easy and requires about zero forethought to make it. Rather than using mashed potatoes for topping, I use thinly sliced potatoes and sprinkle tasty white cheddar cheese on top.
My good friends over at Simply Organic challenged me to reclaim the casserole by putting together a dish without any of the “yuck” ingredients that are so frequently called for in a recipe.
I have a rule when I make casseroles: NO “cream-of-questionable-life-choices” soup.
Instead, I like to use REAL cheese, yogurt, and flavorful herbs to satisfy my cravings.
Done and DONE.
Head on over to the Simply Organic site to grab the recipe by yours truly —> Shepherd’s Pie!
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