My cutie grandma has had these certain bowls for as long as I can remember, and knowing how much I love them, she bought me a few when she recently came across some at a store. I was having a friend over for dinner this week, so I made us little personal shepherd’s pies using my new bowls! They’re great because they’re oven proof, so you don’t have to worry about the glass breaking in the oven. The shepherd’s pie was really great! I added a bunch of veggies from my CSA and also mashed some garlic and spinach into the potatoes to make it a little different as well. It’s such a comforting thing to eat in the winter. Thank you “Bumma” for my special bowls!
5 garlic cloves, minced (use 2 of cloves for the potatoes)
1/2 red onion, chopped
1 pound ground beef
4 sun chokes, peeled and chopped
2 medium carrots, peeled and chopped
1 leek, chopped
1/4 dried thyme
1/4 cup vegetable stock
4 potatoes, cubed small
2 cups fresh spinach
2 tablespoons unsalted butter
1/4 cup milk (or more as needed)
Grated Parmesan cheese
Salt and pepper
Add some olive oil to a large pot and cook the garlic and onion until translucent. Add the beef and cook through. Next add the carrots, sun chokes, leeks, beef stock, thyme, salt and pepper. Cover and cook for about 10 minutes or until the veggies are fork tender. Mix every few minutes and add additional splashed of beef stock as needed if it starts to dry out at all. While that cooks, boil the potatoes until fork tender. At the last minute toss in the spinach with the potatoes just to quickly cook it. Drain and add the butter, milk, and garlic. Salt and pepper to taste.
Preheat oven to 350 degrees. In a baking dish or oven safe bowls, put a good layer of the beef mixture on the bottom and top with the mashed potatoes. Cook for 10-15 minutes in the oven then top with a sprinkle of grated Parmesan cheese and put under the broiler for a few minutes.
Let cool for 5 minutes before digging in!