Justins nutty shepards pie

Nutty Shepard’s Pie

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1 lb lean ground beef or lamb
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup beef broth
  • 2 tablespoons JUSTIN’S® Cinnamon Almond Butter
  • 10 oz frozen mixed vegetables
  • 3 cups leftover mashed potatoes
  • salt and pepper, to taste
  • Fresh parsley, optional

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. In a medium skillet, brown the meat over medium-high heat, breaking it up with a spatula as you cook it. Season with salt, pepper, onion powder and garlic powder.
  3. Add the broth and almond butter, and cook 3-5 minutes more, or until slightly reduced.
  4. Transfer into a 4-quart casserole dish and spread the vegetables evenly over the top.
  5. Spread the mashed potatoes on top of the vegetables with a spatula.
  6. Bake, uncovered, for 15- 20 minutes, or until lightly browned. Serve warm with a sprinkle of fresh parsley.
INGREDIENTS
  • 1 lb lean ground beef or lamb
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup beef broth
  • 2 tablespoons JUSTIN’S® Cinnamon Almond Butter
  • 10 oz frozen mixed vegetables
  • 3 cups leftover mashed potatoes
  • salt and pepper, to taste
  • Fresh parsley, optional
DIRECTIONS
  1. Preheat oven to 425 degrees F.
  2. In a medium skillet, brown the meat over medium-high heat, breaking it up with a spatula as you cook it. Season with salt, pepper, onion powder and garlic powder.
  3. Add the broth and almond butter, and cook 3-5 minutes more, or until slightly reduced.
  4. Transfer into a 4-quart casserole dish and spread the vegetables evenly over the top.
  5. Spread the mashed potatoes on top of the vegetables with a spatula.
  6. Bake, uncovered, for 15- 20 minutes, or until lightly browned. Serve warm with a sprinkle of fresh parsley.
Great Summer Recipes
Almond Butter Granola Cookies on a parchment tray on a white background with a jug of milk beside Justin's Peanut Butter

Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding my JUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!

 

Gluten-Free Peanut Butter Biscotti on a white plate and marble tray with coffee on a white marble background

I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.

 

Spicy Peanut Butter Pasta with sesame seeds, peanuts, green onions and a piece of lime on a white bowl with chopsticks.

I love pasta. Hands down. Especially peanut butter pasta. Any time of day, any kind of weather, this Spicy Peanut Butter Pasta is the pasta for me. And it could be for you too!

Easy Peanut Butter Fudge in cupcake wrappers stacked on a cloth with Justin's peanut butter and milk jar in the background

Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.

 

Vanilla Sweet Cream Berry Oatmeal in a white bowl on a dark wood background with a striped blue cloth

Oats are heart healthy and fiber rich so why aren’t you eating more of them? Is it because you haven’t found this recipe yet? Well, here you go. Vanilla Sweet Cream Berry Oatmeal is here to bring you some happy.