It’s delicious, buttery, and oh-so-versatile. If you’re looking for a great oil to cook up with casserole with, try Chosen Foods Avocado oil.While a simple Pyrex baking dish covered with foil can work for cooking up my vegetable casserole recipe, I love using my white baking dishes from Crate & Barrel.Weber and her family helped us out during a very challenging chapter of our lives and reminds me of this quote from an unknown author-”A Simple Act Of Kindness Can Make A Tremendous Impact On A Person’s Life.”ĭid you make this recipe? Let us know how it was! Kitchen Tips and Resources: I also want to acknowledge the kindness of friends-Mrs. As my mom approaches a big birthday this coming week, I thank her for all the wonderful dinners she cooked for our family with this special vegetable casserole on the table. So many memories are shared over the food we eat. I hope you enjoy this wonderful vegetable casserole recipe. Finally, my entire family swears that this casserole tastes even better the second time around, so be sure to make extra so you have leftovers! And if you know mealtime is going to be crazy and you need to prep in advance, just chop these veggies up ahead of time, and you’re one step closer to a simple, nutritious side dish. Made with a classic mix of veggies (carrots, yellow squash, zucchini squash, green beans, and onions) and topped off with your favorite cheese, this dish defines simple, delicious food. Surely some of her friends must have chuckled upon seeing it on the dinner table again and again, but it’s simply so good that I’m sure the laugh was accompanied by a sense of delightful anticipation. Yes, you heard that right-mom didn’t have to beg us to eat these vegetables! And as I joke with my mom now, I think she served it almost every time she entertained guests. If there is ever such a thing as a family favorite, this is it! As kids, we loved it. While we lost touch with the Webers many years ago, we still enjoy one of Mrs. So in some ways, this family was my first, early connection to clean, healthy eating. The Webers were vegetarian and ate organic food-two things I was probably too young to really understand, but old enough to realize it meant they ate differently than we did. At the time my grandmother was dying from cancer, and the Weber family kindly let me spend hours upon hours with them while my mom took care of her mother. When I was in kindergarten (yes, WAY TOO many years ago to admit to) the mother of one of my best friends used to take care of me after school. I daresay my family has cooked it on hundreds of occasions, so it certainly has stood the test of time! But before I share the recipe, let me first tell you a little story about where it came from. Bake for 30-40 minutes on 375º or until the mashed potato peaks begin to brown beautifully.Today’s recipe has a lot of history behind it. Spread mashed potatoes over mushrooms, piling them high. Pour mushrooms evenly over green beans.ĥ. butter–in the same pan used for the meat–until golden brown over med-high heat, sprinkle with salt and pepper, add thyme, and sherry. Cook briefly in boiling salted water until just tender, about 5 minutes. Pour meat mixture into pie crust pressing down slightly.ĥ. Chop garlic and add to pan, cook an additional minute or so. Saute until onion is soft and meat is fully cooked. Chop onion. Brown ground beef in a frying pan, breaking it up as you go, and add onion.
Check for salt, add more if it can’t stand alone as flavorful mashed potatoes. Otherwise, peel and boil potatoes in salted water until completely tender. If you do have leftover mashed potatoes skip to step 3. Remove pie weights and bake for an additional 7-10 minutes or until evenly browned.Ģ. Pre-bake pie crust at 375º with pie weights for 12 minutes. sliced mushrooms (baby Portobello are the best)ġ. hot sauce (Franks is great, though I used a lacto-fermented scotch bonnet hot sauce from our neighbors for this recipe)Ĥ oz. The key to keeping this recipe a winner is simply in the separate seasoning of all the ingredients, using salt and pepper liberally to make each flavor pop.ġ tsp. They don’t have the highest reputation as mashers but perhaps because they do get baked on the pie they turn really light and stay fluffy, almost like a savory frosting. And who can’t use a recipe for ground beef that’s not just another casserole? I made this recipe with both Yukon Gold potatoes and baking potatoes, oddly, I preferred the baking potatoes. This is amazing made with a Perfect Pie Crust. It is flavored with sherry and thyme and my husband went nuts over it. This version, though is lightened with summer green beans and mushrooms. Maybe it’s because it fulfills every meat-and-potato desire as well as having a sticking-solidly-to-the-ribs quality. Most Shepherd Pies seem stodgy to me, almost heavy with potatoes, meat, and gravy piled into a starchy shell.
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